Today I am sharing these Egg Muffins that are Whole 30 and Paleo approved. In the mornings I like to cook recipes that are pretty simple and quick to make. These Egg Muffins fit the bill. Most of the time I eat something that is sweet for breakfast, but every once in a while I make a savory recipe like these egg muffins.
I am currently on my second round of . I did my first last May and I must say I feel better prepared this time. The key is making recipes that are quick and can be refrigerated and heated up again. That is why I love these egg muffins. When I started Whole 30 last year, I made a and thought I could make a small bite size version of that recipe and leave out the meat. So, these egg muffins are loaded with tasty veggies.
These egg muffins are dairy and gluten free, low carb, Whole 30 and Paleo approved. They are down right healthy and delicious!
Egg Muffins 2015-02-22 13:24:52 Yields 8 Egg Muffins are a savory breakfast option that are Whole 30 and Paleo approved Write a review Print Prep Time 10 min Cook Time 20 min Total Time 30 min Prep Time 10 min Cook Time 20 min Total Time 30 min Ingredients 1 Tablespoon coconut oil 1/4 cup white onion, finely diced 1 yellow bell pepper, diced 1 green pepper, diced 1 jalapeno pepper, diced 1 garlic clove, minced 6 eggs 1 Tablespoon water 1/2 teaspoon salt (or to taste) 1/2 teaspoon pepper (or to taste) Non-stick coconut spray oil Instructions Preheat oven to 350 degrees. In a saute pan, heat coconut oil. Add onion and peppers and cook for about 2 minutes or until softened. Add garlic and cook for 30 seconds. Sprinkle with salt and pepper to taste. Remove from heat. In a separate mixing bowl, whisk together the eggs and water. Season with salt and pepper. Add the veggie mixture and stir until well combined. In a regular muffin pan, spray with non-stick coconut spray oil. Evenly distributethe egg mixture into each muffin tin, filling them up 3/4 of the way full. You should get 8 muffins total. Bake for about 20 minutes or until the muffins have turned light golden brown around the edges. Serve immediately or store leftovers in an airtight container in the refrigerator. To reheat, stick in the microwave for about 20-30 seconds. By Katie @ The Casual Craftlete The Casual Craftlete - A Creative Blog by Katie Enzenberger
Hope you enjoy these Egg Muffins!
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