1 tsp. (combination, dried rosemary, lemon, sage and thyme)
12 eggs, beaten
1 Tbsp. coconut oil
Preheat oven to 375.
Mix together the vegetables, combination seasoning and sea salt and eggs in a large bowl and then set aside.
Grease a 12-cup muffin pan baking dish with coconut oil, pour the egg mix into the pan dividing among the cups.You may also line each muffin cup with foil baking cups to easily take on the go.
For a swirly effect use a fork to create a circular pattern before baking.
Bake for about 20-25 min. or until edges are brown.Serves 6.
This is a great grab-and-go breakfast to keep in the freezer for busy mornings!
You can also experiment with your favorite veggie combinations.
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