High on protein and low on carbs, these Paleo Egg Muffins from food blogger Rebecca of MyNaturalFamily.com are great for a morning pick-me-up or after school snack. Rebecca says that the muffins keep well so eat them fresh or store in the fridge for later. Tell us in the Comments below what your kids think of these bite-sized treats.
Makes 12 muffins
8 oz. pork breakfast sausage
1 Tbsp olive oil
1/2 sweet onion thinly sliced
3/4 Cup bell pepper chopped or thinly sliced (any color)
1 1/2 Cup spinach (packaged)
1 tsp fresh oregano chopped or ½ t. dry oregano
1 Dash pepper
3/4 tsp salt
1/4 Cup coconut or almond milk
1. Preheat oven to 350 degrees. Grease a muffin tin.
2. Place the ground sausage in a sauté pan and heat on medium high. Break up the ground sausage into crumbles with a spatula as it cooks.
3. When the sausage is half way cooked, add 1 T. of olive oil, onions, peppers, and oregano to the pan. Saute until the onion is translucent.
4. Add the spinach to the pan and cover with a lid. Cook for 30 seconds, remove the lid and toss the ingredients. Spinach should be wilted but still bright green. Remove from heat.
5. Place the eggs in a large mixing bowl along with the pepper, salt, and milk. Whisk together until eggs are well beaten.
6. Add the sausage and vegetables to the egg mixture and mix in until well distributed.
7. Divide the mixture between the greased muffin tins(12 total), making sure that each tin has a somewhat equal ratio of eggs/fillings.
8. Bake in preheated oven for 18-20 minutes. Cool for a few minutes and remove from tins, loosening the edges first with a knife.
What did your kids think of these treats? Do make Paleo dishes in your house?
For more recipe ideas that’ll have you taking charge of your health, visit MyNaturalFamily.com where Rebecca (mom of four) dishes about her latest healthy eats.