Mushroom and Broccoli Egg Muffins

Makes 12 muffins
Ingredients

• 10 eggs
• 5 cups (~1 lb.) mushrooms, sliced
• 4 cups (~1 lb.) broccoli, cut into small florets
• 1½ teaspoons thyme
• 1½ teaspoons sea salt
• 3 tablespoons olive oil
  
• 1/2 tsp turmeric
  
• 1/2 tsp cayenne pepper (optional)
  
• 1/4 tsp black pepper,
  

Preparation
1. Preheat oven to 350ºF. Add veggies to a large bowl, and mix with oil and other herbs and spices.   Saute veggies in a pan for about 6-7 minutes or until cooked. Alternatively you can also place veggies on a roasting tray, and roast for 20 minutes (rotate at 10 minutes).

2. Prep muffin pan with baking cups or liners. In the same bowl that the vegetables were prepped in, crack all the eggs and add the sea salt. Beat until well mixed. Remove veggies from oven and distribute evenly into muffin tray.
3. Pour eggs into cups with roasted veggies. (We pour the beaten eggs into a measuring cup for easy pouring.)
4. Bake muffins for 10 minutes, then rotate tray. Bake another 10 to 15 minutes, until the tops seem mostly set. Let rest, then enjoy. Don't worry — the muffins always deflate a bit when they cool off.
Muffins will store refrigerated for about 5 days.