09 November 2012

Paleo on the Go: Egg Muffins

Who has time in the morning?  Not me...I'm normally out the door twenty minutes after waking up.  Normally I eat a handful of almonds for breakfast.  It's about perfect, but I still get a little hungry before noon.  So I'm trying something a little more substantial:  egg muffins.

They're like mini omelets; just heat them up and they're gone in a few bites.  Perfectly Paleo and super easy in the morning.
Onions and peppers are a must.  Mushrooms could work if you sautee them first; otherwise they give off too much water.  A full pound of sausage really makes these muffins go the extra mile.
Whip some eggs and stir it all together.  Ladle into well-greased muffin tins.
Bake to perfection, pop them out and let them cool.
A little sprinkle of cheese wouldn't hurt either.

Egg Muffins
3/4 cup chopped onion
3/4 cup chopped bell pepper
1/4 cup chopped hot pepper (jalapeno, serrano, etc)
1 lb sausage, fully cooked
12 eggs
1 tbs dried oregano
cheese, if desired

1.  Preheat the oven to 350* F.
2.  Saute the onion and peppers until soft.  Mix up the peppers, onions and sausage.
3.  Crack the eggs into a separate bowl.  I usually go one by one to make sure that I don't ruin the whole thing if I have one bad egg.  Whip up the eggs until well mixed and a little fluffy.
4.  Mix the eggs and meat/veggies.  Add the oregano, salt and pepper.  Stir well.
5.  Ladle into well-greased muffin tin, filling each cup to about 3/4 full.  Sprinkle cheese on top.  Bake for 20 to 25 minutes.

Yield:  18 - 24 muffins.  They last in the fridge for about ten days.  Reheat in the microwave for 20 to 30 seconds for a fast, Paleo breakfast.
These were so perfect to take to work for a quick, easy breakfast.  Very filling, too.

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