Paleo Egg Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
15 pasture-raised eggs (med-large) or 12 extra large1 red bell pepper, chopped1 medium onion, chopped4 cups chopped kale1/2 Tbsp olive oil1 tsp sea salt1/2 tsp black pepper1 tsp garlic powderOptional toppings (included in nutrition):4 oz cooked and crumbled lamb bacon2 oz grated parmesano reggiano
Preheat oven to 350 degrees F.
Sautee the onion in olive oil until translucent. Add red pepper and kale and a bit of water, sautee until cooked, then transfer the veggies to your greased muffin tins, evenly distributing them in each hole.
In a large bowl, whisk the eggs, garlic powder, salt and pepper, and 1/4 cup water. Pour the egg mixture evenly into the muffin tin, and top with crumbled bacon and parmesan cheese.
Bake for 15-20 minutes until the tops get puffy and just start turning brown.
Serving Size: makes 18 muffins, 2 muffins per serving
Sautee the onion in olive oil until translucent. Add red pepper and kale and a bit of water, sautee until cooked, then transfer the veggies to your greased muffin tins, evenly distributing them in each hole.
In a large bowl, whisk the eggs, garlic powder, salt and pepper, and 1/4 cup water. Pour the egg mixture evenly into the muffin tin, and top with crumbled bacon and parmesan cheese.
Bake for 15-20 minutes until the tops get puffy and just start turning brown.
Serving Size: makes 18 muffins, 2 muffins per serving
Nutritional Info Amount Per Serving
- Calories: 196.2
- Total Fat: 11.7 g
- Cholesterol: 240.8 mg
- Sodium: 456.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.7 g
- Protein: 15.6 g
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