Paleo Breakfast Egg Muffins
| 6 |
30 |
215 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
25 min |
6
|
Breakfast Egg Muffins are a great grab-and-go option for busy mornings! They are loaded with veggies and meat protein.
Ingredients
|
9 large
|
Egg
(Organic)
|
|
227 gm
|
Breakfast sausage, mild
(ground - organic or antibiotic free)
|
|
2 large
|
Carrots
(shredded)
|
|
1 cup
|
Broccoli, raw
(chopped (or green of your choice))
|
|
1 pinch
|
Black pepper
(or to taste (optional))
|
|
1 pinch
|
Sea Salt
(or to taste)
|
Instructions
- Preheat oven to 350 degrees, wipe a muffin tin with olive oil or coconut oil.
- Make the ground sausage or if using store-bought sausage, brown the sausage in a skillet over medium heat. Discard the grease.
- Shred the carrot & mince the broccoli
- Next, in a large mixing bowl whisk together the eggs, shredded carrot & minced broccoli, black pepper and sea salt together until combined.
- Distribute the cooked sausage among the muffin tin spots.
- Pour the egg & veggie mixture into the muffin tin and only fill 3/4 of the way and bake for 20-25 minutes.
- Allow the muffins to cool, then remove from muffin tin.
Notes:
This recipe was modified for you by Paula Yolles, a FoodTastic Digestive Wellness Expert, for you to enjoy.
To get more FoodTastic Recipes & learn more about Paula click here
Nutrition Facts
Per Portion
Calories
215
Calories from fat
134
Calories from saturated fat
36
Total Fat
14.8 g
Saturated Fat
4.0 g
Trans Fat
0.1 g
Polyunsaturated Fat
3.2 g
Monounsaturated Fat
4.8 g
Cholesterol
385 mg
Sodium
401 mg
Potassium
303 mg
Total Carbohydrate
4.7 g
Dietary Fiber
1.1 g
Sugars
2.0 g
Protein
16.2 g
Dietary servings
Per Portion
| Meat |
0.5 |
| Meat Alternative |
0.9 |
| Vegetables |
0.5 |
Energy sources
Meal Type(s)
