Egg Muffins
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 137 |
| Fat: | 6 g |
| Carbohydrates: | 18 g |
| Protein: | 8 g |
| Calculated per 4 large muffins or 8 small muffins. | |
Anyone on the go will appreciate the simplicity of this recipe. These delicious little quiche-like muffins are easy to make ahead of time and grab at a moment’s notice.
Yield: 4 large muffins or 8 small muffins
Yield: 4 large muffins or 8 small muffins
Ingredients
- 1 tsp 1 tsp Salt
- 1/2 tsp 1/2 tsp Coconut Oil, Organic
- 1 cup 1 cup Broccoli, chopped
- 1/2 1/2 Onion, chopped
- 1/4 whole 1/4 whole Green Bell Peppers, chopped
- 1/4 whole 1/4 whole Red Bell Pepper, chopped
- 1 tsp 1 tsp Black Pepper
- 8 8 Eggs, Pastured
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400°F.
- Grease the muffin tin with coconut oil.
- Rinse and chop all vegetables into 1/4-inch pieces.
- Divide vegetables evenly between muffin tins.
- Whisk the eggs, then pour into the tins, dividing it evenly.
- Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg.
- Bake the egg muffins in the oven for 18–20 minutes.
- Serve.
Notes
For best results, thoroughly grease your muffin tin, or use silicone muffin molds. These egg muffins can be made ahead of time, and refrigerated for up to 4 days.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
Made these this morning! Thanks for the great idea; now we have ready-to-go breakfast for the next few mornings.
You can also freeze these and then heat them up in the microwave. You can use lots of different fillings, like mushrooms, or you can put spinach in a food processor and add that to the eggs when you whisk them.
I made these last night and had 3 for breakfast this morning. Delicious! I used scallions, mushrooms, and various peppers. I like this recipe because you can be pretty creative with what you mix in to the eggs. Thanks!
Could these be frozen? I need to make quite a bit to feed our household and like to do a lot at a time. Thoughts?