Ingredients to make 36 muffins:

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
½ cup coconut milk
20 large eggs
5-6 tablespoons of coconut flour (optional, see note above)
Kosher salt
Freshly ground black pepper


1. Preheat the oven to 375F and start chopping and slicing the veggies.
2. Heat up the coconut oil in a large cast iron skillet over medium heat. Once the pan is hot, throw in the onions with some salt and pepper and sautee them until they are soft and translucent.
3. Add the mushrooms (with some more S&P) and cook them until the liquid has evaporated.
4. Toss in the ground beef and cook it until it is no longer pink. Season the meat mixture with the curry powder and add more salt and pepper to taste.
5. Add the bag of broccoli slaw and stir that around until the slaw is softened.
6. Put cupcake liners in cupcake tins and spray them with coconut oil spray. If you coat the liners with oil, the muffins won’t stick as much to the paper. (Or you can skip this part and use silicone baking cups.)
7. Divide the filling into each muffin liner.
8. Crack the eggs into a large bowl and whisk in the coconut milk and a healthy sprinkle of salt and pepper.
9. Ladle the egg mixture into the muffin tins, making sure the liquid only reaches 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.
10. Put the trays into the oven for 15 minutes and then I rotate the trays and bake them for 6 additional minutes. The muffins are done when they rise up to the top and they are springy to the touch when you pat the surface.
11. Let the muffins sit in the pan for a few minutes and then cool them on a wire rack.