Egg Muffins

Feb 27th

Egg Muffins are a staple paleo/primal recipe.  Everybody has one.  They are easy to make, keep in the fridge or the freezer.  Great for breakfast, but also make an easy to pack, easy to grab high protein snack.

These are the egg muffins I made to pack for the hubby’s ski trip.  I am going to give the recipe below, but just use it as a framework to make egg muffins out of whatever you have in the fridge.  It is a possibilities are endless kind of thing. 

Ingredients:

10 eggs

1 cup spinach

1 cup diced sweet potato

1 can Wild Alaskan salmon

1 Tbsp Penzey’s Breakfast Sausage Seasoning

Directions:

Spray muffin pan

Whisk eggs in bowl.

Add sweet potato, spinach, salmon and seasoning.

Fill each muffin cup with 1/4 egg mixture.

Bake at 350 for about 15 minutes.

Will make 2 pans of muffins.

Variations:

Always use about 10-12 eggs.

Add any combo of veggies to equal about 2 cups.

Add about 1 cup of meat such as bacon, sausage, chicken or salmon.

Consider a Greek (olives, spinach, chicken & feta) or  Mexican (peppers and taco seasoning) version. Go crazy!

 

 

 

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