12 eggs (organic, free range)
A little coconut oil, olive oil or grass-fed butter to line the muffin tins with
Sea salt + pepper to taste
Vegetables — I made the following 3 kinds:
Tomato + basil (1/4 cup chopped tomatoes, 1/4 cup chopped fresh basil)
Kale + garlic (1/2 cup chopped kale, 3 cloves chopped garlic)
Cilantro + green onion (1/4 cup chopped cilantro, 1/4 cup green onion)