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Test - Recipe With Two Notes Components

Emma Loewe
Author:
Emma Loewe
mbg Sustainability Editor
By Emma Loewe
mbg Sustainability Editor
Emma Loewe is the Sustainability Editor at mindbodygreen and the author of "The Spirit Almanac: A Modern Guide To Ancient Self Care."

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Recipe Overview

Prep Time

10 minutes

Cook Time

16 minutes

Servings

1234 People

Second Notes Section!

Ingredients

Ghee

1 Tbsp. Ghee

Garlic Powder

0.25 Tsp Garlic Powder

Asparagus

1 Cup Chopped asparagus

Scallions

0.5 Cup Chopped scallions

Green Olives

0.25 Cup Chopped green olives

Feta

0.5 Cup Crumbled feta

Steps

  1. Preheat oven to 350°F.
  2. Melt ghee in a small saucepan.
  3. Lightly brush a 6-cup capacity muffin tin with melted ghee.
  4. In a large bowl, whisk together eggs, Bulletproof Unflavored Collagen Protein, garlic powder, and season with salt and pepper.
  5. Pour egg mixture halfway up into each tin of a greased muffin tin.
  6. Divide the toppings evenly into each muffin cup and bake for 15-20 minutes.
Can be stored refrigerated, in an airtight container for up to 3 days.

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