Ingredients:

• 8 eggs
• ¼ cup Alkaline water
• 1 cup packed spinach, finely chopped...
• ¼ medium onion, diced
• 3 tablespoons sundried tomato, finely chopped
• 1 cup mushroom, finely chopped
• ¼ green onion, chopped
• Seasonings of choice (chili powder, red pepper flakes, ground pepper, cumin, paprika, Italian, etc.)
• 2 teaspoons coconut oil for muffin tin

INSTRUCTIONS:

1. Whisk together eggs and Alkaline water.
2. Add in the rest of ingredients to whisk once more.
3. Spray a muffin tin with coconut oil and pour egg mixture in each cup ¾ full.
4. Bake at 350 degrees F for about 15-20 minutes, or until fluffy and starting to brown.
5. Store in airtight container in refrigerator to keep for up to 5 day

This recipe makes approximately 8 egg muffins. This equates to each muffin having 1 ounce of protein and a half serving of vegetable on IHC plan.