Quick & Healthy Paleo Egg Muffins

Quick and Healthy Paleo Egg Muffins

These egg muffins are one of my favorite recipes, and they're super easy to make! I like to make these muffins on Sunday, so that I have a quick and healthy breakfast, lunch or snack already prepared and ready to go during the week. They are my go to, post-workout snack.  My favorite combination is spinach and feta or bacon, broccoli and gruyere.

I prefer to use a jumbo muffin tin of six, but if you only have a small muffin tin then this recipe should be enough to make two tins (12 small muffins). 

Paleo Egg Muffins

Ingredients:

• 12 free range eggs (or 6 eggs and a cup of egg whites)
• Olive, coconut, avocado, or grass fed butter
• Vegetables: spinach, kale, mushrooms, tomatoes, broccoli, onion (whatever you like)
• Sea salt and pepper to taste

Method:
-Preheat oven to 350F
-Grease jumbo muffin pan with olive, coconut, avocado or grass fed butter
-Chop vegetables
-Crack eggs into a large bowl, whisk and add a teaspoon of apple cider vinegar (it makes them fluffy)
-Add sea salt and pepper to taste
-Place vegetables in each muffin tin, about a tablespoon
-Pour whisked eggs into each muffin tin
-Bake at 350F for 20 minutes or until eggs are fully cooked
-Let cool for 10 minutes before removing egg muffins from the tin
-Store in a sealed container and keep in the refrigerator
-Heat for 30s in the microwave for a quick breakfast, lunch or snack
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Variations:
- Add chopped, cooked uncured nitrate free ham, turkey bacon or sausage
- Sauté vegetables prior to adding them 
- Top with feta, goat, cheddar, gruyere or parmesan cheese 

Enjoy!  Give them a try and let me know what you think.

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