W30/B: Curried Beef, Broccoli Slaw & Mushroom Frittata Muff's

By Dski

Ingredients

• 1 onion, diced
• 1 heaping tablespoon of coconut oil
• 1 pound of mushrooms, thinly sliced
• 1 bag of broccoli slaw from Trader Joe’s
• 1 pound of grass fed ground beef
• 1 heaping tablespoon of curry powder
• coconut oil spray
• 1/2 cup coconut milk
• 20 large eggs
• 5-6 tablespoons of coconut flour (optional, see note above)
• Kosher salt
• Freshly ground black pepper

Details

Servings 36

Preparation

Step 1

I preheated the oven to 375 F and I started chopping and slicing my veggies.

I heated up the coconut oil in a large cast iron skillet over medium heat. Once the pan was hot, I threw in the onions with some salt and pepper and sauteed them until they were soft and translucent.

Next, I added the mushrooms (with some more S&P) and cooked them until the liquid had evaporated.

I tossed in the ground beef and cooked it until it was no longer pink. I seasoned the meat mixture with the curry powder and added more salt and pepper to taste. Then, I added the bag of broccoli slaw…

…and stirred that around until the slaw was softened.

In the meantime, put cupcake liners in cupcake tins & Divide the filling into each muffin liner.

Crack the eggs into a large bowl and whisk the coconut milk and a healthy sprinkle of salt and pepper.

Ladle the egg mixture into the muffin tins, making sure the liquid only reached 3/4 of the way to the top. The muffins puff up during cooking so you don’t want to fill them to the brim.

Pop the trays into the oven for 15 minutes and then rotate the trays and baked them for 6 additional minutes. Muffins are done when they rise up to the top and springy to the touch. Cool on a wire rack.