Ingredients:
- butter or ghee, for greasing
- 1 ½ cups Asian Mince
- 6 eggs, whisked
- pink Himalayan salt, to taste
- freshly ground black pepper, to taste
- 1 handful of broccoli florets, cut into small pieces
- 1 asparagus spear, lower end trimmed and discarded and the rest cut into 2 mm (1/16 in) disks
- 1 small handful of flat-leaf (Italian) parsley, finely chopped
- 1-2 tablespoons nutritional yeast
Directions
- Preheat the oven to 180°C (350°F).
- Rub the butter into six cups of a large muffin tray.
- Divide the mince evenly into the bottom of each muffin cup, then pour a small amount of the egg mix on top.
- Gently mix with a fork to ensure the egg gets between the mince so the muffin stays together. Season with salt and pepper.
- Place the broccoli and asparagus onto the mix, then divide the remaining egg mixture evenly over the top
of the muffins and sprinkle each with some parsley and nutritional yeast. - Bake for 25-30 minutes or until the egg has set. Serve hot or cold.
Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.
