Delicious & Healthy Egg Muffin Recipe

Here’s another super yummy breakfast idea for those of you who are looking to start your day on the right foot. It has a protein punch without the heavy carbohydrate load of many other breakfast options.

Again, my modifications are in bold print.

Paleo Egg Muffins Cups (from mydreamshape.com)

Ingredients

• Eggs (6) (Free range, organic)
• Nitrate Free Shaved Turkey (6 slices) (If you’re trying to stay away from processed meats like I am, leftover seasoned & very thinly sliced roast beef is a great option- a revamp of the old “steak & eggs” breakfast)
• Sliced Spinach (½ cup) (Kale, swiss chard, or tiny pieces of broccoli are also tasty)
• Red Pepper (3 tablespoons) (Zucchini is also a great addition)
• Mozzarella Cheese Light (I would leave this out as cheese feeds trouble-causing gut microbes)
• Fresh Basil (optional) (Fresh chives are also beautiful here)
• Red Onion (2 table spoons, finely chopped)
• Salt & Pepper

Instructions

1. Preheat the oven to 350?;

2. Slice the spinach, red onion, red pepper and basil and grate the mozzarella cheese (as mentioned before, I would omit the cheese). Egg muffin cup preparation

3. Spray a nonstick muffin tin with olive oil spray ;

4. Gently drape the piece of turkey (or roast beef) in one of the muffin cups so that it rests on the bottom and the sides of the tin to make a larger cup.

5. Carefully crack an egg and pour it into the turkey / roast beef cup.

6. Add a little bit of sliced red onion, spinach, red pepper on top of the egg.

7. Add some fresh basil and grind a bit of fresh pepper and salt onto the egg.

8. Put the muffin tin in the oven and bake until eggs are set and the whites are opaque, about 10 minutes for a runny yolk and closer to 15 minutes for a harder one. Keep in mind that the egg muffins will cook for a bit longer when you take it out of the oven.

 

Link to Original Recipe & Image