Adapted from Paleo Magazine Feb/March 2017
Ingredients:
12 large eggs
3 medium carrots (peeled and shredded)
2 medium golden beets (peeled and shredded)
1/2 cup chopped parsley
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
1. Preheat the oven to 375 degrees. Line 12 cups of standard muffin pan with liners (I use the silicone and lightly spray with coconut oil).
2. In a large bowl, whisk together all of the ingredients. Divide the batter equally into the muffin tins w/ liners.
3. Bake for about 25 minutes until golden brown.
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