Busy mornings are quickly approaching my house since the girls are heading back to school (preschool!). Mornings are already a little busy around here, and thats just with me trying to get myself out the door for work. Then you add the factor of getting two little girls dressed, teeth brushed, breakfast ready, and lunches packed ….it basically equals to a CRAZY house! And lets face it, the first week of a new school year always has an adjustment period.
The past few weeks with my new change to a Paleo “diet” (lifestyle) I have been working to plan meals ahead. And this change is actually great because it helps me to plan the whole families meals ahead of time, including the most important meal of the day…breakfast. These muffins are my new go-to recipe and the perfect recipe for the upcoming busy mornings. These muffins are delicious, family-friendly, and fast and easy! All things that make my mornings a little easier. The best part is you can make a big batch of egg muffins and have breakfast already prepared for the entire week. Once they are baked all you have to do is store them in refrigerator and in the morning reheat and go. Like I said, fast and easy! And they are packed with protein, which will get everyone in the house off to a good start. They definitely beat having a cereal bar, bagel, or other other gluten filled product. Those just leave you with no energy and hungry only an hour later. Eggs are a great way to jump start the whole families day and it also helps that they leave you energized and off to a productive day. Enjoy!
2 mild chicken sausages, removed from casing
1/4 cup red bell pepper, diced
1/4 cup carrots, grated
1/2 cup fresh spinach, chopped
2 to 3 tablespoons fresh basil, diced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
10 – 12 pastured eggs
Preheat oven to 375 degrees. Well grease a 12-cup muffin pan with coconut oil.
In a skillet, cook sausage until cooked through and no longer pink. Make sure to break the sausage up into “crumb” size pieces.
In a medium bowl, combine cooked sausage, red bell pepper, shredded carrots, spinach, and basil. Set aside.
In a large bowl, whisk together eggs, salt and pepper. Add egg mixture to the sausage and veggie mixture and stir to combine.
Using a measuring cup or a ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim. I used about 1/4 to 1/3 cup in each cup.
Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.
Makes about 12 to 16 muffins. Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days.