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. 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 stored for 3-4 days, 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!
- 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