Egg Cupcakes

Ingredients

3 TBSP butter

1 pound mushrooms, thinly sliced

2 cups broccoli florets, steamed

2 TBSP olive oil

6 ounces compliant cheese (swiss, cheddar, Monterey Jack), grated

salt

pepper

9 large eggs

42 grams butter

454 grams mushrooms, thinly sliced

180 grams broccoli florets, steamed

2 TBSP (30 ml) olive oil

170 grams compliant cheese (swiss, cheddar, Monterey Jack), grated

salt

pepper

9 large eggs

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Grease the muffin tins (or use non-stick) as the cupcakes are very hard to remove if you do not do this.
Sauté mushrooms in melted butter until they become brown and crusty on the edges (10 to 15 min).
Transfer to food processor and blend until minced.
Pour olive oil over steamed broccoli and mash with a fork until chunky.
Add the mushrooms and grated cheese.
Mix well and season with salt and pepper to taste.
Fill each cupcake tin half full with the mushroom-broccoli mixture.
Beat eggs with a splash of water until light and fluffy.
Pour the egg batter into the cupcake tins until about ¾ full.
Bake at 350°F (180°C) for 10 minutes or longer.