Thursday, February 19, 2015

Breakfast Egg Muffins


Healthy, Paleo portable little egg muffins that you can enjoy without worry at under 100 calories each. That's the best kind of breakfast or snack.

Ingredients:

1/4 cup red bell pepper, diced
1/4 cup mushrooms, chopped
1/4 marble cheese
1/4 cup green onions, chopped
1/2 cup fresh spinach, chopped
2 to 3 tablespoons fresh basil, diced
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
8 –10 eggs

Directions:

Preheat oven to 375 degrees. Grease a 12-cup muffin pan with coconut oil. In a medium bowl, red bell pepper, chopped mushrooms, cheese, green onions, spinach, and basil. Set aside.

In a large bowl, whisk together eggs, salt and pepper. Add egg mixture to the veggie mixture and stir to combine. Using a measuring cup or a ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim. I used about 1/4 to 1/3 cup in each cup.

Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle. Makes about 12 to 16 muffins. Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Enjoy!



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