My inspiration came from none other than Nom Nom Paleo’s blog. This recipe was whipped up easily and I see tons of potential with regard to ingredient options and leftovers. In my head that sounds like “LEFTOVEEEEERS” like when Oprah announces, “you get an elephant and you get an elephant and you get an elephant!”
Moving on… I do see the value in having silicone cups in preparation for this recipe. It would have made these little babies stick less. The paper cups worked ok, but could’ve benefited from a bit of spray olive oil which I thought of after the fact. Instead, I lost a small portion of each as it was peeled from it’s paper cup. A tear nearly shed. The paper liners are also jackin up my photographs. I’m not a happy girl. Lesson learned, moving on.
It was funny, my kids saw all the lined cupcake tins and really thought I was baking. Oh, touché! Sorry bout your bad luck. No, this is mommies adult concoction that you will not be ogling, but rather shrieking” Eck” in disgust in 15 minutes from now when I pop em out of the oven. They really don’t know how good they’ve got it. I should go on strike and stop cooking. That’ll show em. Until child protective services show up anyway.
You will need:
- 1 onion diced
- 1 tbsp coconut oil
- 1 lb thinly sliced mushrooms
- 1 bag broccoli slaw
- 1 lb grass fed beef
- 1 tbsp curry powder
- coconut oil spray (silicone liners)
- 1/2 cup coconut milk
- 20 eggs
- ground pepper
Preheat your oven to 375. Next, coat a skillet with coconut oil and sautee your diced onions until clear. Then add your mushrooms and cook until soft and all liquid absorbed.. Then add beef and curry seasoning and cook completely. Once cooked, add in broccoli slaw and cook until softened. Then, in another bowl, crack and whisk your 20 eggs and add in your coconut milk. I made a huge mess ladling the egg mixture but that’s part of the fun. I suppose you could transfer into a pitcher and pour for less mess. Maybe I’ll try that next time.
Bake for 8-10 minutes at 375 (350 convection).
I look forward to making these again soon and adding different ingredients. I have a great idea in fact….Stay tuned:)