Paleo Egg "Muffins" | My Favorite Heat-n-Eat Breakfast

Published: Wed, 10/14/20

Going Against the Grain: The Power of a Paleo Breakfast

Introducing the Paleo 10-Minute Breakfast: Wake up to a delicious paleo breakfast, tantalize your taste buds and provide your body with all-day energy.

Click here to discover 101 New Mouthwatering Recipes...

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TODAY'S RECIPE
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Dear ,

Do you ever find yourself rushing in the morning, without enough time to prepare a healthy, protein-rich breakfast?

Of course, mornings are even more hectic when you have kids and other hungry mouths to feed.

So, if you enjoy a hot breakfast in the morning… but not all the time it takes to prepare… you’re going to love today’s recipe for Paleo Egg “Muffins”.

The prep time is just 10 minutes and then 25 minutes in the oven. I suggest you do this part ahead of time. Then refrigerate the results. That way, you can easily make a week’s worth of “heat-and-eat” breakfasts in just half an hour.

I also love the variety of ingredients you can add to these portable breakfasts to avoid taste bud boredom. In addition to the Mexican-inspired version below, here are a few of my favorites:

Sautéed Mushrooms, Onions & Spinach
Sausage, Cheese & Sautéed Kale
Sun-Dried Tomatoes & Sautéed Asparagus

For more delicious paleo-inspired recipes, check out the Paleo Breakfast Bible.
You'll find over 100 healthy mouth-watering recipes.

Check out the Paleo Breakfast Bible now...

To Your Health,

Kelley Herring
Healing Gourmet

Now, for today’s recipe… enjoy!

Paleo Egg "Muffins"

Serves: 12

Prep Time: 10 mins | Cook Time: 25 mins

Ingredients

12 large pastured eggs
½ medium organic onion, chopped
½ c. organic salsa
2 tsp. virgin coconut oil
2 oz. organic grass-fed cheddar cheese (optional)
16 oz. grass-fed beef (85%)

DIRECTIONS

In a cast iron skillet, add oil. Add the onions and cook, stirring until translucent.
Add the grass-fed beef and cook. Stir with a wooden spoon until cooked through. Drain the fat and set aside.
Line a stainless steel or cast iron muffin pan with unbleached muffin liners. Divide the onion/beef mixture among 12 lined muffin cups.
In a medium bowl, beat the eggs until frothy. Use a small ladle to divide beaten eggs among the muffin cups. Pour over the ground beef mixture.
Spoon salsa over the eggs and top with cheese (if using).
Transfer to the oven and bake at 375 for 20-25 minutes.
Cool and store in a glass container for the week.

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