Prep all your ingredients, so you have them ready and good to go. Place muffin liners in the tins. Slightly spray coconut oil in each liner (egg wont stick to the liner this way). Set aside.
Preheat oven to 375 degrees.
Place skillet under medium heat and add coconut oil.
Once coconut oil melts, add onions (with salt and pepper) and cook until translucent.
Add mushrooms (with more salt and pepper) to your onions and cook for about 3 minutes.
Add in ground bison (more salt and pepper!) and your curry powder. Cook until the meat is no longer pink.
Add in carrots and broccoli stems. Cook until carrots and broccoli soften a bit. Turn heat off and set skillet aside.
In a mixing bowl, crack your eggs and whisk. Add in coconut milk, along with salt and pepper to taste. Mix well.
Grab your muffin pans and place them close to your skillet. Grab a tablespoon and with it scoop your bison/veggies mixture, adding it carefully to each muffin liner.
Once all your bison/veggie mixture has been equally distributed in all 36 liners, grab your egg mixture and fill each liner (3/4 full) with it.
Bake each tray in the oven for 20 minutes. Let the muffins cool off for a minute. Grab a muffin, top it with Sriracha hot sauce and eat up!