- Food Allergies
- Allergy Alerts
- Dairy Free
- Gluten Free
- Almond Flour – a bakers alternative
- Celiac disease
- Gluten and cross reactive foods
- Gluten Free booze
- Gluten free children
- Gluten free resources
- How to go Gluten Free
- Is it a healthier diet?
- Potential AutoImmune Disorders
- Safe for Gluten Free Diets
- Unsafe for Gluten-free diets
- Understanding lab results
- Nut Allergies
- GMO Foods & You
- Grain Free
- How To’s
- Local Gluten Free
- Product Reviews
- Stalk Us
- HappyBelly SHOP
I don’t know about you, but one of our challenges around here is getting our son off to school in the morning with a healthy, non processed breakfast without having to wake up an hour ahead of time to do so. To be honest, 6:30 is plenty early as far as I’m concerned, and should be enough time to get us all out the door with a healthy breakfast, but the reality is, I often fall short of that unless I’ve prepped ahead of time.
Enter these fabulous little egg muffins we recently discovered! They can be made ahead of time, and store for 3-4 days, and are super easy to reheat and pack a powerful protein punch. Satisfying a Paleo, gluten free, dairy free diet, they’re delicious, healthy and convenient.
Perfectly inspired foods for a great start to the day – enjoy!
Paleo, gluten free Egg Muffins
Yield: 12 to 16 muffins
Serving Size: 1 muffin
- 1/4 cup red bell pepper, diced
- 1/4 cup carrots, grated
- 1/2 cup fresh spinach, chopped
- 2 to 3 tablespoons fresh basil, diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 10 – 12 pastured eggs
- Preheat oven to 375 degrees
- Grease a 12-cup muffin pan with coconut oil
- In a medium bowl, combine red bell pepper, shredded carrots, spinach, and basil
- 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 (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
- Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days
Jennifer Mansfield (305 Posts)
Hi, I'm Jen, and I launched InspiredEats after being diagnosed with several food allergies, and battling auto-immune conditions including Hashimotos, Adrenal Fatigue, Pyroluria and vitamin deficiencies. I have overcome most all conditions by following the Paleo Diet. My hope is to help so many others like me who are suffering and don't understand how to heal. That's the meaning behind my message: Eat.Heal.Thrive.
5 comments on “Paleo, gluten free egg muffins”
Pingback: Recipe No 13: Egg Muffins, Paleo Style | Eggzy Blog
Leave a Reply Cancel reply
Follow us by email!
Search Recipes From Our Fave Allergy-free Sites
Sponsors & Such
Shop My Amazon Store!