paleo breakfast egg muffins


EGG MUFFINS! I love eggs, but even better when they are already pre-scrambled and prepped as an easy meal when on-the-go! That's why I knew I had to make these paleo egg muffins to have in the fridge for a quick breakfast alternative during these few past busy weeks! They are best when eaten fresh, but if you store them in an airtight container, they will last for up to 4-5 days, which is perfect for that healthy breakfast while running out the door!

See what you think.....

Prep Time: 15 minutes

Cook Time: 20 minutes Total Time: 35 minutes

Serving Size: 12 muffins

INGREDIENTS

  • 8 pasture-raised eggs (I always use Vital Farms or Handsome Brook!)

  • 2 tbsp extra-virgin olive oil

  • 1 bell pepper, diced

  • 1 small zucchini, chopped

  • 5 cups of greens, chopped (I used spinach!)

  • 1/4 tsp oregano

  • 1 tbsp fresh parsley, chopped

  • salt + pepper

  • **depending on how big and how many muffins you are making, you may need to increase the ratio of the ingredients!

DIRECTIONS

  • Preheat oven to 350 degrees Fahrenheit.

  • Grease 12 muffin tins with some extra-virgin olive oil and set aside.

  • Heat a large skillet over medium heat and add a dash of extra-virgin olive oil, then add in the onion, bell pepper, zucchini and spinach, and saute for 2-3 minutes until fully mixed.

  • Turn skillet heat off and then portion the sautéed vegetables into the greased muffin tins, using up all vegetable mixture, filling about 3/4 of each tin.

  • Whisk eggs in a small bowl and then add in oregano, parsley, sea salt and pepper and the pour over the vegetables, filling the tins almost to the top.

  • Bake in the oven for 18-23 minutes, or until eggs has puffed up and are fully cooked.

  • Remove from oven, let cool for a few minutes and enjoy immediately for the freshest taste! Otherwise, store egg muffins in an airtight container where they will keep up to 4-5 days.

Enjoy! Hope you like them!

xo,

Kell

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