Keto Breakfast Muffin

12 medium Egg, fresh, whole, raw
.5 cup, chopped Onions, raw
1 tbsp Fat, Beef Tallow (by MANALOA)
10 cup Spinach, fresh
2 tbsp Cream, Land O Lakes Heavy Whipping Cream
1 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
1 tsp Pepper, black
2 tsp Garlic Minced (1tsp) -Derlea (by TKNARR)
20 grams Portabella Mushrooms

Heat a tablespoon of tallow in a large pot (needed for the spinach bulk when fresh). Sautee onion and garlic until tender. Add sliced portabella mushrooms, salt, and pepper. Sautee until mushrooms are tender. Place 10 cups of fresh spinach in the pot and cover it. The spinach will cook down to about 10% of the original bulk. Give it a couple of stirs while cooking down. In a separate bowl, beat 12 medium eggs and 2 tablespoons of heavy whipping cream well. Butter or oil the muffin top tin(s) and divide the vegetables into 12 of the muffin spaces. fill with beaten eggs to just level or a little below the top of the well. Place in a pre-heated oven at 400 Fahrenheit for about 8 minutes. Watch them carefully so they don't burn. They should rise and split slightly and you can actually see they are cooked in the center when they split. Remove them from the oven and allow to cool. These can be stored, wrapped individually in wax paper (and a plastic ziplock bag) in the refrigerator for up to 3 days, or frozen for up to 2 weeks.

Serving Size: 1

Number of Servings: 12

Recipe submitted by SparkPeople user ADDYMORENO.