Monday, 28 April 2014

Paleo Egg Muffins

  • 12 eggs (organic, free range)
  • A little coconut oil, olive oil or grass-fed butter to line the muffin tins with
  • Sea salt + pepper to taste
  • Vegetables — I made the following 3 kinds:
  1. Tomato + basil (1/4 cup chopped tomatoes, 1/4 cup chopped fresh basil)
  2. Kale + garlic (1/2 cup chopped kale, 3 cloves chopped garlic)
  3. Cilantro + green onion (1/4 cup chopped cilantro, 1/4 cup green onion)
Pre-heat oven to 350. Lightly grease muffin tins with coconut oil, olive oil or grass-fed butter.
Chop veggies.
Whisk eggs well in a large bowl, add sea salt + pepper.

Stir in veggies. (If you’re making different flavors, you’ll need to ration the eggs into different bowls for each flavor).

Pour into muffin tins.

Bake for 20-25 mins, or until eggs are fully cooked through.
That’s it! Awesome, yes? I know. And you can add whatever else you want to these.

My recommendation: Since these are just eggs and veggies, I personally like to add a little something else on top after they’re cooked – like sliced avocado, hot sauce, maybe a little goat cheese. So try out different variations and see.

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