Emulsifier Free Cabbage and Egg Muffins
Total time45 min
Prep time15 min
Cook time25 min
4.7(7)
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Learn more →Ingredients
6 servings
- 1 tbsp garlic-infused olive oil, plus more for greasing
- 2 cups green cabbage, finely shredded
- 1 cup cremini mushrooms, finely chopped
- ½ cup red bell pepper, finely diced
- 3 scallions, green tops only, thinly sliced
- 8 large eggs
- ¼ cup full-fat coconut milk
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush a 12-cup muffin tin generously with garlic-infused olive oil, coating the sides and bottom of each cup.
- 2
Heat 1 tbsp garlic-infused olive oil in a large skillet over medium heat until shimmering. Add the cabbage and bell pepper and cook, stirring occasionally, until the cabbage is wilted and the pepper is softened, about 5 minutes.
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