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.
- 1 tsp 1 tsp 1 tsp Salt
- 1/2 tsp 1/2 tsp 1/2 tsp Coconut Oil, Organic
- 1 cup 1 cup 1 cup Broccoli, chopped
- 1/2 1/2 1/2 Onion, chopped
- 1/4 whole 1/4 whole 1/4 whole Green Bell Peppers, chopped
- 1/4 whole 1/4 whole 1/4 whole Red Bell Pepper, chopped
- 1 tsp 1 tsp 1 tsp Black Pepper
- 8 8 8 Eggs, Pastured
- 2 tsp 2 tsp 2 tsp Primal Palate Adobo Seasoning, (sub: 1 tsp salt, 1 tsp pepper)
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.
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.
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About This RecipeBreakfast Dairy Free GAPS Nut Free Pescetarian Shellfish Free Specific Carbohydrate Diet Sugar Free Whole30
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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?
Fabulous recipe, easy to make, versatile and very delicious. I made a batch last week and they were fast and tasty breakfasts. I’ve got this weeks batch in the oven now.
We like to line the muffins with either a thin slice of ham, or a piece of bacon….YUMMY.
Thank you for the recipe…I made them this morning and it was super delicious …. Being a beginner to paleo/primal , never thought healthy food could taste so good.
I really enjoy this recipe! With one more egg (total of 9) I can make 12 servings (small/medium mold cupcake pan). I chose to add a little cayenne and garlic along with the salt and pepper for a “fuller taste”.
I did it this morning, it tasted somewhat bland so next time, I’ll try to actually add the salt and pepper =)
You can add whatever add-ins you wish! Kara
How long do these keep for? I made them once and saw mold growing a few days later! How do you suggest we store them?
They should last for a full week. Be sure to store them in an air-tight container. Sometimes you can buy glass jars with lock/pressure lids at the store – try those!
Also worth nothing – they should be kept in the refrigerator!
Made these yesterday morning knowing I was going to have a busy few days. Popped some in the microwave this morning and they’re just as good as yesterday! Throw some fresh fruit on the side and you have yourself a delicious breakfast! I don’t have muffin tins, I have smaller cupcake tins so I used that and got a dozen small muffins out of the recipe. I used onion, tomatoes, and garlic. I would love to put in some spinach (and probably jalepenos!) next time!
For those of you who have put spinach in the muffins, have you found it best to saute the spinach first? I keep my spinach frozen and I’m fairly new to cooking so I’m not quite sure how to incorporate it.
Thanks in advance!