My partner in paleo, Mel, made an awesome paleo breakfast this morning and was so kind as to guest blog for me.
So I found this recipe on Pinterest and it looked like it would be something I could eat even though I have a hard time eating eggs. It seemed like a nice balance of protein & veggies and I could trick my body into eating the eggs as a bonus. I actually made mine similar to this recipe, but I changed it to fit what ingredients I wanted to work with. First, I cut up a whole yellow onion & diced a half of a tomato. Then, I sautéed the onion in bacon grease until it was brown. Then, I greased the muffin tin cups with bacon grease as well to add additional flavor as well as make them easy to remove once cooked. Instead of bacon for the cup base, I used ham for my recipe because I had some in my fridge I needed to use. Then I put a piece of ham in each cup. In each cup I put in a scoop of the onions and a few pieces of tomato. My next step was to beat the eggs and add an equal amount of them to each cup. At the end I wanted to add a garnish so I cut up a green onion and sprinkled it on top of each one.
Here is the original recipe from Paleomunch.com (with a few modifications)
Paleo Breakfast Muffin Ingredients:
- 3 eggs if you are making six muffins; 6 eggs if you are making 12 muffins.
- Nitrate free bacon (found in just about every grocery store. Trader Joe’s is the best that I have found, because it is so wonderfully thick)
- Butter or coconut oil for greasing the pan
- 1 tomato
- 1/2 cup sliced mushrooms
- Whatever else you think would work in a paleo breakfast muffin
How To Make Them:
- Use butter or coconut oil to line each cup of a muffin or cupcake tray. Make sure there is a sufficient coating on the tray as sometimes if the tray is well used the breakfast muffins tend to stick.
- Line each muffin cup with about two pieces of bacon. I’ve used both less and more bacon, and it seems that two pieces of back bacon line the cup most effectively, while still allowing for enough egg and filling mixture to be placed inside of it. As an alternative, you could use parchment muffin cups and eliminate the bacon.
- Scramble up the eggs in a bowl
- Gently pour even amounts (about 2/3rds) into each bacon filled cup. Remember that when the egg cooks it will rise!
- Drop whatever you want to fill the breakfast muffin with gently into the egg mixture. I like to use tomatoes, mushrooms and even broccoli, but you could really use anything you like!
- Cook for around 15-20 minutes in the oven at 350 degrees.
- If you would like to brown the top of the muffins, place them under the broiler for a minute or two. Be careful not to burn them!