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Breakfast egg muffins – paleo recipe
Stav Kogan

Breakfast egg muffins

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 large sweet onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, finely chopped (optional)
  • 12 large eggs, whisked
  • ½ tsp black pepper
  • ¼ tsp salt (optional)

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Sauté onions in olive oil over medium-high heat for 2-3 minutes.
  3. Add peppers and continue cooking for another 2-3 minutes.
  4. While peppers are cooking, whisk eggs in a large bowl.
  5. Once onions/peppers are cooked, remove from heat and let cool for a few minutes. Dump in egg mixture and stir well, sprinkling in the salt and pepper.
  6. Coat a large muffin pan with olive oil spray or coconut oil.
  7. Using a ¼-cup (60 mL) measuring cup, fill each muffin cup.
  8. Place in oven for 10–15 minutes.
  9. Remove them once the tops get high, fluffy and golden brown. Pop them out with a butter knife or thin spatula.

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