1/4 Bell Pepper, diced
1/4 Onion, diced
2 Handfuls of Spinach
3-4 Mushrooms, diced
1/4 cup full fat coconut milk
Preheat oven to 350 F.
Grease a muffin tin (12 muffins total) with cooking fat.
Heat 1/2 tbsp of cooking hat over medium heat. Once hot add the diced peppers, onions, spinach, and mushrooms. Cook until soft or about 5 minutes.
Divide the vegetable mixture up even among the 12 muffins.
In a bowl, whisk together the 5 eggs and coconut milk. Season with salt and pepper.
Fill tins evenly with eggs.
Bake for about 15 to 18 minutes. Insert a knife or a toothpick to test if finished. If it comes out clean they are done cooking.
Let stand a few minutes to cool.