Egg Muffins from Primal Plate
I have been looking for a paleo egg breakfast to bring to work for a while now, and this website seemed to have the best (simplest) version. So we are going to try it out.. here is the link if needed...http://www.primalpalate.com/paleo-recipe/egg-muffins/
- Preparing Time: 15 minutes
- Total Time: 35 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 onion chopped
- 1/4 red bell pepper chopped
- 1/4 green bell pepper chopped
- 1 cup chopped grn veggie (broccoli or other)
- 1/2 tsp oragnic cooking oil (coconut or other)
- 1 tsp salt & black pepper
- 8 eggs farm fresh
- Carbohydrate 13.8133657634513 g
- Cholesterol 9.8 mg
- Fat 2.20470751450145 g
- Fiber 0.516387648024891 g
- Protein 8.39835014688969 g
- Saturated Fat 1.35469730641814 g
- Serving Size 1 1 Serving (275g)
- Sodium 839.690647314731 mg
- Sugar 13.2969781154265 g
- Trans Fat 0.132099062406241 g
- Calories 107 calories
Prep: 1. Preheat oven to 400°F. 2. Grease the muffin tin with coconut oil. (The recipe suggested silicon muffin molds) 3. Rinse and chop all vegetables into 1/4-inch pieces (Red and Green Bell Peppers, Onion and Broccoli). 4. Divide vegetables evenly between muffin tins. 5. Whisk the eggs, then pour into the tins, dividing it evenly. 6. Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg. Cook: 7. Bake the egg muffins in the oven for 18–20 minutes. 8. Remove from oven let cool for 3 minutes. Serve: 9. Serve on a plate with Tea and fresh fruit.
