1 onion, diced
1 heaping tablespoon of coconut oil
1 pound of mushrooms, thinly sliced
1 bag of broccoli slaw
1 pound of grass fed ground beef
1 heaping tablespoon of curry powder
coconut oil spray
½ cup coconut milk
20 large eggs
5-6 tablespoons of coconut flour (optional)
Freshly ground black pepper
HOW TO PREPARE:
Heat the coconut oil in a large cast iron skillet over medium heat.
Once the pan was hot, add onions with some salt and pepper and saute until soft and translucent.
Add the mushrooms and cook them until the liquid had evaporated.
Toss in the ground beef and cook it until it’s no longer pink. Season the meat mixture with the curry powder and add more salt and pepper to taste. Then add the bag of broccoli slaw and stir until the slaw is softened.
In the meantime, set up the cupcake tins with liners.
Once the liners were in the tins, spray them with coconut oil spray. If you coat the liners with oil, the muffins won’t stick as much to the paper. (Or you can skip this part and use silicone baking cups.)
Crack the eggs into a large bowl and whisked in the coconut milk and a healthy sprinkle of salt and pepper.
Make sure the liquid only reached 3/4 of the way to the top. The muffins puff up during cooking so you don’t want to fill them to the brim.
Pop the trays into the oven for 15 minutes and then rotate the trays and bake them for 6 additional minutes.
You know the muffins are done when they rise up to the top and they are springy to the touch when you pat the surface. Let the muffins sit in the pan for a few minutes and then cool them on a wire rack.
***TIP: These muffins can be served warm, room temperature, or cold right out of the fridge.
Recipe and Photo from: Nom Nom Paleo