Who says breakfast can’t be fun? You could whip up some scrambled eggs with a side of sausage but why not make egg muffins for a change. You can store them in the refrigerator for up to 3 days and they freeze up to 3 months so you can take them out an eat them anytime or pack them in your lunch.
If you are like me you might have thought that eating a Paleo diet was something foreign and strange. After reading the Super Paleo Snacks cookbook I now realize that eating Paleo is basically just eating healthy foods and replacing some of the baking staples you usually buy with more natural alternatives. White flour is replaced with almond or coconut flour. White sugar is replaced with coconut palm sugar. Vegetable oil is replaced with Coconut or Almond oil and so on.
Easy Egg Muffins Recipe
This recipe yields about 12 muffins
- 1/2 pound ground sausage (removed from casing)
- 4 ozs mushrooms, chopped
- 1 Tablespoon butter (grass-fed if you like)
- 10 eggs
- 2 handfuls fresh spinach
- 1/3 cup shredded Cheddar cheese (optional)
- 1 teaspoon sea salt
- Dash of black pepper
Chunks of ham, artichoke hearts, sun-dried tomatoes, and hot sauce are great add-ins but are also optional
- large bowl
- frying pan
- parchment paper
- spatula or large spoon
- muffin pan (silicone works best)
1. Preheat the oven to 350°.
2. Line a 12-cup (or two 6-cup) muffin pan(s) with either silicone muffin liners or grease the pan well with palm shortening, coconut oil, or spray oil. If you use coconut oil be careful how much you use because it will leave a layer of oil on the bottom. Another option is a silicon muffin pan.
We had a hard time getting our muffins out of the pan just using oil. You may want to add a little flour if you don’t have a silicon muffin pan or silicone muffin liners.
3. In a frying pan over medium heat, cook the sausage until it is no longer pink, about 8 minutes. Crumble the sausage into small pieces and turn as you cook. Remove from the pan and set aside.
4. Add mushrooms and butter into the pan and saute for a few minutes until they become soft and warm.
5. In a medium bowl, beat the eggs and then stir in the sausage, mushrooms, fresh spinach and cheese. Season with salt and pepper.
6. Pour the egg mixture into the muffin cups and fill about halfway. Bake for 20 minutes or until they rise and start to brown on the top.
7. Allow to cool for 10 minutes or eat piping hot if you like.
About the Super Paleo Snacks Cookbook
With more than 100 recipes using Paleo superfoods like coconut, avocado, sweet potatoes, and almond, you will be on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases. The instructions are easy to follow and there are colors photos for most of the recipes and the best part is most of them take less than 15 minutes to prepare. Try every easy Paleo-approved recipe for enjoyable bites, treats, and munchies. You’ll always have something healthy, natural, and delicious for snacking!
The Super Paleo Snacks cookbook includes some of the most interesting and unique recipes imaginable, including:
- Pumpkin Spice Granola Bar Recipe
- Apple Pie Trail Mix Balls
- Sundried Tomato Chicken Sliders
- Chocolate Chia Workout Bars
- Sweet Potato Power Brownies
- Zesty Walnut Brussels Sprouts
About the Author: Landria Voigt, C.H.H.C., is the Nutritional Consultant and Public Speaker for the renowned and nationally recognized Dr. Taz at The Atlanta Center for Holistic & Integrative Medicine. She is a graduate of The University of Georgia and the Institute of Integrative Nutrition. She is also author of the popular family and nutritional blog www.stiritup.me where she shares her healthy recipes aimed at pleasing even the most finicky of palates, as well as forward-thinking ideas about nutrition.
This recipe is from the cookbook, Super Paleo, Super Healthy Snacks, by Landria Voigt, C.H.H.C. and used by permission.