Loaded Veggie Omelet Muffins
- ½ cup total of organic, fresh mushrooms, tomatoes, spinach and your favorite peppers (mixed and diced)
- 6 large, free-range eggs
- 1/8 cup clean, filtered water
- 1/8 cup coconut milk
- ½ tsp freshly ground black pepper
- ½ tsp Himalayan sea salt
Preheat the oven to 375°F. Mix all ingredients together, distribute batter evenly into muffin cups, and bake for 18-20 minutes.