Paleo Breakfast Egg Muffins… Eggins? Breggins? Peggins? I’m hooked! So easy, super versatile and the kids love them!!! You can make a big batch ahead of time for meals on the run & school lunches, and vary them all so you don’t get bored!
Ingredients: (for one batch of six muffins)
6 extra large eggs
100mL coconut milk (unsweetened)
Salt & pepper to taste
Sliced ham/turkey/other meats including prosciutto or pre-cooked bacon/sausage meat
Grated carrot and/or zucchini
Cherry tomatoes, quartered
Baby spinach leaves
Grated cheese if you can have dairy, or cashew cheese
Finely chopped spring onion
Finely chopped herbs like parsley, chives, basil to sprinkle on the top
Let’s do this:
Preheat the oven to 180ºC. Grease the muffin tray with coconut oil or butter. You can line each muffin cup with pieces of baking paper if you want to avoid the scrubbing of bits of egg on the tray later on…
Line the bottom and sides of muffin cups in the tray with your sliced meat. Then add in your fillings.
Bake in the pre-heated oven for approximately 25mins, or until slightly brown on top and cooked through. After cooling for a couple of minutes so you don’t burn your fingers, remove the egg muffins by running a knife around the edges, or just pull out the muffins if using baking paper and discard the paper. Viola! Cute little Eggins! (or Breggins…?). Cool on a wire rack for a few minutes before refrigerating if saving for later.
They are fantastic when served with a big dollop of Cashew Cheese, Walnut & Cashew Cheese, Cream Cheese or any other creamy substance that fits your eating plan.
My favourite combinations are:
- Ham with grated carrot & basil pesto, topped with parsley
- Turkey with organic baby spinach & organic cherry tomatoes, topped with chives
- Ham with grated carrot, organic cherry tomatoes & parsley, topped with an anchovy fillet or two
Let your kids make their own and see how they devour their own creative food pieces!