Ingredients:

1. 6 large eggs
2. 1/2 CUP chopped spinach or kale
3. 1/4 CUP diced bell peppers (any color)
4. 1/4 CUP diced zucchini or mushrooms
5. 1/4 TSP sea salt
6. 1/4 TSP black pepper
7. 1/4 TSP garlic powder (optional)
8. Coconut oil or avocado oil for greasing

Instructions:

1. Heat 1 tablespoon of your chosen fat in a large skillet over medium heat.
2. Add the skirt steak and cook until medium.
3. Once fully cooked, remove the beef from the pan and set aside.
4. Set your oven to 350°F
5. Grease a 6-cup muffin tin with coconut oil or avocado oil to prevent sticking.
6. In a medium-sized bowl, crack the eggs and whisk until well combined. Add the sea salt, black pepper, and garlic powder.
7. Stir in the chopped spinach, bell peppers, zucchini, or mushrooms. Dividetheeggandveggiemixture evenly among the muffin cups.
8. Place the muffin tin in the oven and bake for 18 minutes, or until the egg muffins are set and slightly golden on top.
9. Serve warm