Ask me what my absolute favorite breakfast food is. Actually, why don’t you take a guess? If you guessed eggs, you’d be correct! I like how versatile eggs are—scrambled, hard boiled, sunny side up, aaaaand in casseroles! These muffins are like a casserole only portable.
I’ve chatted before about how much I adore portable breakfasts (see: Protein Breakfast Cookies), so let me talk about why I love these specifically. For one, they’re full of protein, which might be the main reason I love eggs (and because they taste delicious!) Secondly, they’re packed with vegetables. These specific muffins include spinach, tomatoes and cilantro, but feel free to pack in different Paleo-friendly veggies if you have them on hand. Lastly, they contain BACON, and I love bacon.
So why these egg muffins versus just making eggs in the morning? Because they’ll be already made before you wake up. Prep them all at once and then snack on them throughout the week. Could breakfast be any simpler?
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Easy Egg Muffin
Easy Egg Muffin
- 1 dozen eggs
- 2 cups spinach
- 2 slices bacon
- ½ cup tomatoes, chopped
- 2 tbsp cilantro, chopped
- Pepper to taste
How To Make It:
- Preheat oven to 350°.
- Cook bacon in a skillet over stovetop; set aside.
- Whisk eggs together in a bowl.
- Add spinach, bacon pieces, tomatoes, and cilantro and stir.
- Spray muffin tin with nonstick spray; evenly distribute egg batter in tin; sprinkle with pepper.
- Place tin in oven and cook for 30 minutes*
*Every oven is different. Check your eggs frequently to see when eggs are completely cooked through.
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