Curry Bison And Egg Muffins

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  • 1.5 tablespoon Coconut Oil
  • 1 bunch Green Onion - finely minced, green parts only
  • 1 tablespoon Curry Powder
  • 1 cup Baby Spinach - chopped
  • 2 Carrots - grated
  • 2 Broccoli - stems, grated
  • 22 Eggs
  • 0.5 cup Coconut Milk
  • 0.5 cup Crumbled Feta Cheese
  • Sea Salt - to taste
  • Freshly Ground Pepper - to taste
  • 1 pound Ground Organic Bison
  • Pre heat oven to 375 degrees. Meanwhile prep all your ingredients and line muffin
  • tins with muffin liners. For best results use a silicone muffin pans. Heat large skillet over medium heat and add coconut oil. Once coconut oil melts, add green onions, season with salt and pepper, and sauté until tender. Add in ground bison and season with salt, pepper, and curry powder. Sauté until the meat is cooked through and no longer pink. Add in chopped spinach, and grated car
  • rot and broccoli stems. Cook until carrots and broccoli soften. Turn heat off and set skillet aside. In a large mixing bowl crack the eggs and whisk together. Pour in coconut milk, and season with salt, pepper, and crumbled feta. Mix well. Distribute the bison mixture evenly amongst the muffin pans. Pour or ladle the egg mixture into each, leaving a little space at the top. Bake each pan in the oven for about 20 minutes. Remove from heat and serve warm with optional Tabasco.
You can freeze or refrigerate the muffins for great easy grab and go breakfast or snack items. Microwave before eating. We recommend using Native Forest unsweetened canned coconut milk.


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