Recipe: Paleo Egg Muffins
Paleo Egg Muffins are the perfect solution for a quick and easy breakfast. These versatile muffins can be made with a variety of vegetables and can be stored in the fridge for a convenient meal. Customize them with your favorite ingredients for a delicious start to your day.
Servings: 6
Calories: 150kcal
Cost: $8
Equipment
- Frying pan
- Muffin tin
- Muffin cases
- Bowl
Ingredients
- 1 Onion diced
- Large spoon of coconut oil
- Broccoli diced
- Handful of Mushrooms sliced
- Large bowl of spinach
- 6 Eggs
- Salt & pepper to taste
- Handful of grated cheese if primal, completely optional
Instructions
- Prepare the Vegetables: First, fry the onions in some coconut oil over a medium heat. When the onions soften, add in the broccoli, then the spinach. Sauté until the spinach wilts and the vegetables are tender.
- Beat the Eggs: Meanwhile, beat the eggs in a bowl and season with salt and pepper.
- Arrange the Muffin Cases: Next, arrange the muffin cases in a muffin tin and spoon the sautéed vegetables into the bottom of each case.
- Add Cheese (Optional): Add a pinch of grated cheese to each case if desired. If you prefer a fully Paleo option, simply leave the cheese out.
- Add the Egg Mixture: Spoon the egg mixture over the vegetables in each muffin case, filling them up.
- Bake: Bake in the oven at 175°C (350°F) for about 45 minutes, or until the egg muffins are set and golden brown on top.
- Enjoy or Store: Enjoy your Paleo Egg Muffins immediately, or store them in the fridge to enjoy for breakfast tomorrow.