EASY BREAKFAST: EGG MUFFINS
(SImply reheat left overs for lunch)
1 tsp Salt
1/2 tsp Organic Coconut Oil
1 cup Broccoli, chopped
1/2 Onion, chopped
1/4 whole Green Bell Peppers, chopped
1/4 whole Red Bell Pepper, chopped
1 tsp Black Pepper
8 Pastured Eggs
Preheat oven to 400°F.
Grease the muffin tin with coconut oil.
Rinse and chop all vegetables into 1/4-inch pieces.
Divide vegetables evenly between muffin tins.
Whisk the eggs, then pour into the tins, dividing it evenly.
Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg.
Bake the egg muffins in the oven for 18–20 minutes.
For best results, thoroughly grease your muffin tin, or use silicone muffin molds. These egg muffins can be made ahead of time, and refrigerated for up to 4 days.
Recipe from www.primalpalate.com.
This recipe uses Paleo, Primal and Gluten-free guidelines. Learn more about Paleo diet and lifestyle at www.primalpalate.com.