Mmmm....Egg Muffins

PALEO EGG MUFFINS

These are EGGSellent for the perfect 'grab and go' breakfast for those who don't have too much time in the morning! Great source of nutrition in the AM or PM (Eggs aren't just for breakfast anymore!) and they are EASY to make ahead of time. Experiment with different fillings or even add some spice!

Ingredients:

12 Whole Eggs (Free-Range if possible)
1 Cup Natural Bacon, diced and cooked (Try to find that pure stuff if you can, avoid all
   those bad nitrates and junk!)
1.5 Cups Greens of some sort - Kale, Spinach, Broccoli, or Asparagus, chopped
1 Cup Mushrooms, diced
1 Cup Onions, diced (I prefer Green Onions)
Sea Salt and Pepper to taste 


Method:

1. Pre-heat your oven to 350F.
2. Dice your bacon and cook it off; make sure you drain off all the fat. Best result is to place it on paper towel and dab off the excess. Set aside.
3. Dice all your vegetables if you are using hearty vegetables like broccoli and asparagus. If you are using leafy greens, julienne cut them (into strips) so they are not too small - these types of greens tend to shrink a lot.
4. In a bowl, crack all the eggs and whisk them to break them up, add in your salt and pepper to taste, then mix in your bacon and vegetables.
5. Grease your muffin pan with coconut oil and fill the muffin cups 3/4 full allowing room for the muffins to rise.
6. Place in oven and cook for 18-20 minutes, or until the centre of the muffins are cooked - try not to over cook them! (Trick: Use a toothpick to check the doneness by inserting it into the middle and if it comes out clean, they are done).
7. Eat and enjoy immediately, or allow to cool before packing them in airtight containers and storing them in the fridge for the week. To re-heat just pop them in the microwave for a few seconds and you're good to go! 

Makes 12 Servings