September 25, 2012

Recipe: Mini Egg Muffins [paleo]

It is true, breakfast IS the most important meal of the day.

A recent study found that people who ate two eggs for breakfast reduced their waist circumference by 83% more than people who didn't have protein for breakfast (Pennington Biomedical Research Center).

Many people are short on time in the morning, so here is a recipe that can be made ahead of time and ate throughout the week. 

Great for kids and adults, Mini Egg Muffins can be made a variety of ways depending on your preferences.

Mini Egg Muffin recipe
Makes 24 mini-muffins 
  • 6 eggs (eat the egg yolk too!)
  • 1 green pepper (or any type of bell pepper)
  • 1/2 cup of mushrooms 
  • 1/2 tablespoon of basil
  • A dash of sea salt and pepper
Preheat the oven to 375 degrees, coat the muffin tin with coconut oil.

Chop the veggies and lightly sauté for a few minutes. 

Mix the eggs together. 

Put a scoop of veggies in each, then pour eggs on top to fill each slot.

Bake for 12 minutes or until the egg muffins set. 

The Mini Egg Muffins can be stored in the refrigerator and enjoyed throughout the week!

This paleo recipe is dairy-free and gluten-free. 

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