Quick and Easy Paleo Egg Muffins
These easy Paleo egg muffins allow you to prepare everything ahead of time and just bake and serve. Bonus — each person can choose what to include in his or her dish.
1 tablespoon butter
8 large eggs
½ cup milk
1 cup shredded parmesan
1 cup spinach, shredded
Sea salt and freshly ground black pepper
Optional additional toppings:
Spicy Italian sausage, cooked
Mushrooms, roughly chopped
Fresh basil, minced
Preheat the oven to 350 degrees F. Butter a 12-cup muffin tin. Fill each cup mostly full with the toppings ingredients of your choice.
In a large measuring cup, whisk together the eggs, milk, and a generous pinch of salt and black pepper. Pour the egg mixture over each of the muffin cups until nearly full.
Bake for 30 minutes, or until the tops are high, golden, and set. Allow to rest for about 2 minutes before removing to a serving platter.
In 3 muffins: 297 calories, 4g carbohydrates, 21g fat, 23g protein, 681mg sodium, 3g sugars