This is a great meal prep! Three of these make a healthy breakfast serving or have one or two as a snack!
Vegetarian, Gluten-Free, Dairy-Free
Ingredients
- 6 Corn tortillas
- 1 tbs Coconut oil
- 1/2 c. Salsa verde, tomatillo salsa
- 1/3 c. Coconut milk
- 8 whole eggs
- 1/2 c Egg whites
- 1 4 oz Can chopped green chiles
- Salt & pepper
- Chopped cilantro & avocado to serve
Preheat oven to 350 degrees. Lay out 16-18 silicone muffin cups on a baking sheet.
Cur the tortillas into small strips and crisp them up in a pan with the coconut oil.
Divide the tortilla stripsamongst the muffin cups. Then add a pinch of the chiles to each one divided evenly.
Whisk together the eggs, coconut milk, salsa, salt and pepper.
Carefully pour the egg mixture into the muffin cups. It’s best to fill each one half way then go back to top them off.
Bake for 20-25 minutes.
