Egg Muffins
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Egg Muffins

This paleo Egg Muffin recipe might seem boring to some but I like it because it’s a way to grab something really quickly in the morning when you’re in a rush or simply don’t want to take the time to make something.  Next time I make these I’ll add a little more “spice” to them — maybe even a few red chili flakes.  Ooh la la! (laughing)  That’s a big deal for me because I don’t normally like spicy foods.

The ingredients are simple enough and can be varied according to your taste. For instance, you could add a really spicy sausage or add a jalapeno pepper to give it more oomph.

Ingredients for Egg Muffins

Ingredients for Egg Muffins

You’ll basically be adding all these ingredients together after prepping them some and then baking it in a muffin tin.

Mix prepared ingredients together

Mix prepared ingredients together

So — are you ready to try it? I halved the original recipe to make sure we would like them so that’s the measurements you’ll see below. Feel free to double it.

Ingredients

  • 1 mild chicken sausage (I use the ones with no pork casing)
  • 1/8 cup red bell pepper, diced (I used a green one)
  • 1/8 cup carrots, grated
  • 1/4 cup fresh spinach, chopped
  • 1 to 1 1/2 tablespoons fresh basil, diced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh ground pepper
  • 5 – 12 eggs (I used 6), beaten

Directions

  1. Preheat the oven to 375 degrees.
  2. Grease a 12-cup muffin pan with coconut or olive oil. If you’re not making 12 muffins, put a little water in the empty muffin spaces so it doesn’t burn.
  3. In a skillet, cook the sausage until its cooked through then cut it up into small pieces.
  4. In a medium bowl, combine the cooked sausage, bell pepper, shredded carrots, spinach and basil then set this aside.
  5. In a large bowl, whisk together the eggs, salt and pepper.
  6. Add the egg mixture to the sausage and veggie mixture then stir to combine it all.
  7. Using a measuring cup fill the muffin cups with the egg mixture being sure not to fill it to the rim – about 1/3 cup.
  8. Bake the egg muffins for 20 to 25 minutes or until the eggs are set in the middle.

This makes about 9 muffins, can be stored in the refrigerator and reheated the next morning for a quick breakfast. Very nice!

Egg Muffins

Egg Muffins

Hope you enjoy them as much as we did.

 

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