BEST PALEO COOKIES & TREATS IN THE WORLD

Egg And Vegetable Muffins

Egg And Vegetable Muffins

Breakfast is the hardest meal for me on Paleo. Not because there are not great options, but a lot of times I just want something fast to go with my coffee! Check out this neat recipe – the perfect quick fix for breakfast.

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Egg And Vegetable Muffins

These finger-friendly “muffins” are the perfect way to whip up a big batch of eggs and vegetables to go – they’re great for quick breakfasts, lunches, or snacks on the run. Make a bunch on the weekend and stash them in your fridge for emergencies. But baked eggs are also great for a weekend morning: sometimes you’d rather have something easy and relaxing than a lavish brunch that takes you an hour to get ready.

The mix of vegetables here is a pretty classic omelet mix, but you could always make whatever substitutions you like: batch-cooked eggs like this will absorb all kinds of leftover vegetables. Once you’ve made the recipe as written a couple times, give them a new tweak with leftover vegetable curry or Brussels sprouts (if you’re using pre-cooked vegetables, you don’t need to cook them again; just add them to the beaten eggs).

If you’re making these for kids, a mini muffin tin can be a nice way to resize them – do everything the same, but just divide the beaten eggs among the mini muffin cups instead of full-size ones. You can use liners if you like the way they look, but they’re not really necessary: a well-greased muffin tin shouldn’t give you a problem with popping out the eggs. Bring on the bacon fat, and enjoy the delicious extra flavor in your healthy version of Paleo to go. Egg And Vegetable Muffins Recipe

SERVES: 4 PREP: 20 min. COOK: 30 min. Ingredients

8 eggs, beaten;

2 bell peppers, chopped;

1 onion, chopped;

8 to 10 fresh mushrooms, sliced;

2 cups baby spinach, roughly chopped;

2 garlic cloves, minced;

Sea salt and freshly ground black pepper; Preparation > Preheat your oven to 350 F. Melt some cooking fat in skillet placed over a medium-high heat. Cook the onion, bell peppers, and garlic until soft and fragrant, about 5 minutes. Add the mushrooms and spinach and cook for another 2 to 3 minutes. Season everything to taste. Whisk the eggs together in a big bowl, and add the bell pepper & spinach mixture. Grease a muffin tin and pour the mixture evenly into the muffin cups. Place in the oven and bake for 20 to 25 minutes.

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