Paleo Egg Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 73.4
- Total Fat: 4.9 g
- Cholesterol: 111.5 mg
- Sodium: 111.3 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.5 g
- Protein: 6.6 g
View full nutritional breakdown of Paleo Egg Muffins calories by ingredient
Introduction
A perfect grab and go breakfast! Bake the night before and reheat in the morning for a protein packed breakfast. Recipe from www.primal-palate.com A perfect grab and go breakfast! Bake the night before and reheat in the morning for a protein packed breakfast. Recipe from www.primal-palate.comNumber of Servings: 12
Ingredients
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1/4 of a large red bell pepper, chopped.
1/2 of a green serrano chilli, chopped.
1/4 of a white onion, chopped.
1 cup broccoli, finely chopped.
1 TBSP olive oil.
3 slices turkey bacon, chopped.
6 extra large eggs.
1 cup egg whites
Tips
Check out other great recipes at www.primal-palate.com
Directions
Pre-Heat oven to 400 degrees.
Chop all veggies into bite size pieces and saute in olive oil until about half cooked (will finish cooking in oven). Divide veggies and chopped turkey bacon evenly among muffin cups.
Whisk eggs and egg whites together and pour over veggies and turkey bacon. Fill 3/4 full as they will rise in the oven.
Bake for 20 minutes. Let cool and store in tupperware in the fridge for the next morning.
Serving Size: Makes 12 "muffins"
Number of Servings: 12
Recipe submitted by SparkPeople user SUNNYD711.
Chop all veggies into bite size pieces and saute in olive oil until about half cooked (will finish cooking in oven). Divide veggies and chopped turkey bacon evenly among muffin cups.
Whisk eggs and egg whites together and pour over veggies and turkey bacon. Fill 3/4 full as they will rise in the oven.
Bake for 20 minutes. Let cool and store in tupperware in the fridge for the next morning.
Serving Size: Makes 12 "muffins"
Number of Servings: 12
Recipe submitted by SparkPeople user SUNNYD711.