Breakfast Egg Muffins

Convenience is really the name of the game when it comes to eating. Our lives are busy and not many of us have time to cook breakfast every morning. This is where the Breakfast Egg Muffins come in handy. We cook a batch of these every Sunday and store them in the fridge. In the morning, just grab two of these tasty muffins and heat them in the microwave or oven. Viola! Breakfast is served!

You can easily eat these in the car or on the train if you are really running behind. These make 12 jumbo muffins (I use the jumbo muffin trays that have 6 muffins in each tray and just use 2 trays for our batches). I eat two of these in the morning, which comes out to a total of 3 eggs. As a Paleothlete, it is important to make sure we are getting our fair share of protein in the morning.

Jumbo Muffin Tin

 The recipe also calls for greens. I just use whatever is fresh in our garden and really just estimate the amount. If you are not a big fan of kale, spinach or Swiss chard you can add less than the recommended amount. But, you will need to get your veggies in with a side dish then. The recipe also calls for pork sausage patties. You can omit this ingredient if you don't like pork sausage. It is also very important that you find a sausage that does not have any added sugars, soy, gluten, dairy, nitrate or nitrites. Our local grocery store makes their own sausage and we asked the butcher the ingredients in the pork patties. We have also used ground pork instead of the pork patties if you can't find a compliant pork patty.  

Breakfast Egg Muffins
(makes 12 jumbo muffins)

Muffin Ingredients

• 18 large eggs
• 1 tomato
• 1 small onion
• 1.5 - 2 cups greens (Kale or Spinach or Collard Greens or Swiss Chard: Use what you like)
• Salt and Pepper to taste
• Smoked paprika to taste
• 8/10 lb of natural pork sausage (approximately 6 patties) OR ground pork

Muffin Directions 

• Preheat oven to 350 degrees
• In a pan, cook the sausage patties and break it up into small pieces. Cook until crispy and brown
• Use the pork fat from the pan and coat the jumbo muffin tins. This will help the muffins come out of the tins easier when they are done cooking
• Cut up the tomato and onion into cubes. Cut or tear the greens into bite sized pieces
• In a bowl, crack the eggs and mix them. 
• Combine the tomato, onion and greens into the eggs
• Add salt, pepper and smoked paprika directly to the egg mixture.
• Measure out a spoonful sized amount of the cooked pork and place into the bottom of each muffin tin. Evenly divide up the pork for the 12 muffins.
• Measure 1/3 cup of the egg mixture and put it on top of the pork in each tin. If you have any of the egg mixture left over, just evenly divide up the remaining among the 12 muffins. 
• Put the egg muffins into the oven and cook for approximately 40 minutes. 
• When done, put a toothpick into the muffin to make sure they are cooked through
• Take the muffins out of the oven and allow to cool
• Place the muffins into a container and either enjoy them now or refrigerate them for later use

That's it! They are super easy to make and you can personalize them with your favorite veggies. The first time you make them you will want to check on them closely so you don't overcook them. We all have different ovens and 40 minutes is the perfect amount of time for ours, but you may have a hotter or cooler oven. So, just watch them the first time you do make the muffins.

 

Tasty egg muffins with a side of sweet potato