In deciding on what recipe to post, I was thinking of all the parents out there & the many people who have told me they need a quick breakfast option. These muffins are great to make ahead of time & depending on the size and appetite of your family, can be eaten for multiple days!
I made half the recipe, which filled a whole muffin tin (12 muffins). You can use any combination of veggies, spices & meat. I used homemade sausage, red pepper, onion, & kale. I thought they were very tasty and I'm glad they'll last for another day too!
Egg Muffins
Ingredients
12 eggs
1 onion
3 big handfuls of greens (spinach, kale, etc.)
2 bell peppers
1 lb cooked breakfast sausage (or maybe try 6-8 slices of cooked bacon)
Sea salt and black pepper to taste
Directions
Ingredients
12 eggs
1 onion
3 big handfuls of greens (spinach, kale, etc.)
2 bell peppers
1 lb cooked breakfast sausage (or maybe try 6-8 slices of cooked bacon)
Sea salt and black pepper to taste
Directions
1. Preheat oven to 375
2. Grease two muffin pans with LOTS of coconut oil, butter, or ghee (or use parchment muffin cups which I would highly recommend with egg-based baking)
3. Whisk eggs in a big bowl
4. In a food processor, throw in the onion, pepper, & greens and process until finely chopped but NOT smooth
5. Add food processor mixture to the eggs & mix well
6. Using a 1/4 measuring cup, fill the muffin cups
7. Bake for 20 minutes or until the eggs are set in the middle.
Mix up the flavors and enjoy a muffin with some fresh salsa or avocado :)
Makes 24 muffins
Tell me how the challenge is going this week! Have you been able to be more present each day? I find that it's much easier to do if I set my phone down, somewhere not too close to me!
