Egg Muffins

Baked eggs, egg muffins, egg cupcakes–this simple, portable snack has a variety of names. While I refuse to call them egg cupcakes (cupcakes are supposed to be sweet, no? I can’t trick myself) these little suckers are easy to make and you can eat them cold. They’re versatile, too.

Egg Muffins (makes 6 regular size muffins)
-4-6 eggs (depends on how much filling you use)
-Purple Kale, torn into bite size pieces
-Green onion, chopped
-Mushrooms, minced
-Fat of choice
-Seasonings to taste: garlic powder, onion powder, salt, cayenne pepper, pepper
-Meat of choice (optional)

Preheat oven to 400 degrees F

Grease a muffin tin with your fat of choice. Add your veggies to the greased muffin tin–filling each about halfway.

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In a measuring cup with a spout or lip, mix your eggs with your seasonings. Use the spout to help you pour your egg mixture into the muffin tins.

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Bake until eggs are thoroughly cooked. Don’t trust my times. I tend to like my eggs overcooked.

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Enjoy!

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Published by

aliwentpaleo

My name is Ali. I love food and cooking, but I am also incredibly busy. I'm a Certified Personal Trainer, as well as a Doctoral Candidate in the History Department at USC. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez-Romine

6 thoughts on “Egg Muffins”

    1. No problem! They also taste great with broccoli, spinach, tomatoes… There’s really no way you can go wrong with these!

  1. Thank you SO much for this. Really been struggling with breakfast. Mostly boredom, but I think I live this!!!

    1. I hope you like them! They’re so versatile, too. You can pretty much make them with whatever veggies you have on hand.

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