Paleo Muffins
Paleo Muffins
Makes 1 dozen
There’s a reason muffins are popular breakfast items: They’re easy to grab and
go. Unfortunately, what you gain in convenience, you usually give up in health
content. Not so with these muffins. Loaded with veggies, they are easy to whip up
and you can keep them around for those mornings when you just need something
you can grab as you’re headed out the door. No more worrying about indulging in
high carb muffins when you’ve got this high protein version on hand.
Ingredients:
content. Not so with these muffins. Loaded with veggies, they are easy to whip up
and you can keep them around for those mornings when you just need something
you can grab as you’re headed out the door. No more worrying about indulging in
high carb muffins when you’ve got this high protein version on hand.
Ingredients:
1 teaspoon butter
1/2 medium onion, chopped
1 cup broccoli, finely chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
8 large, cage free, organic eggs
Freshly ground black pepper, to taste
Directions:
Preheat oven to 400 degrees. Grease a muffin tin with butter. Mix veggies in a
large bowl and divide equally among muffin tins.
Beat eggs in a large bowl or measuring cup. Season with freshly ground black
pepper to taste. Pour mixture over veggies in the muffin pan.
Bake for 15-20 minutes, or until tops are browned. Loosen with a knife around
the edges and cool before serving.
