vegetarian | gluten free | soy free

25 minutes or less | batch prep

What You’ll Need:

1 (5-7oz) bag baby arugula

1 pint mushrooms, any variety, sliced

1 Tbsp coconut oil

10 eggs

4 ounce log goat cheese, crumbled

Salt & pepper to taste

For serving:

5 cups/pieces of fruit, any variety

Preheat oven to 375*

While oven heats, sauté mushrooms in coconut oil, stirring often for about 5 minutes, or until most of the water has cooked out. Add arugula to pan, stirring until wilted.

Grease muffin tins lightly with additional coconut oil.

If you like scrambled eggs: Crack one egg in each cup. Wisk gently to scramble. Top each with salt, pepper, cooked veggies & goat cheese.

If you like over-hard eggs: Add a layer of cooked veggies; a layer of crumbled goat cheese to each muffin. Crack one egg in each, top with salt and pepper.

Bake for 15-20 minutes, or until a toothpick comes out clean. Enjoy with a serving of fruit for quick breakfasts!

Serves 5.