Made these egg muffins a little different this time! With all the squash in the garden I wanted to use more of them than usual so here they are.
I made about 20 of them with this recipe. You can sub other veggies, different meat, add other spices or herbs to personalize it!
2 zucchini, 1 onion, 2-3 medium potatoes all grated.
Put them in a colander salt them, let them sit for 20 mins then squeeze out as much juice as possible. Mix the shredded veggies with 1/2 cup almond flour, 2 eggs, salt, pepper, paprika, garlic powder.
I melted butter to brush in muffin tin, then made mini crusts with the mix. Cook until slightly browned (15-20mins at 375)
Brown a pound ground beef (will most likely have extra) with salt and pepper. Add as much meat to cooked crusts as will hold.
Mix 8 eggs together and add eggs to top of muffins until full.
Re-bake for 10-15 more mins.
Great cold, re heated or frozen for later!