No Eggs-cuses Breakfast

No Eggs-cuses Breakfast

No Eggs-cuses Breakfast

Some of us have a really tough time making breakfast. In the rush to get the day started, these Egg Muffins have saved the day, many a morning! You can have all the convenience of “fast food” if you just take a little time once or twice a week to make these and store in the fridge. I actually love to have them on hand as a snack when my days are crazy. I need all that protein. You can mix up the vegetables if you like, just be conscious of whether or not the vegetable has a lot of water (i.e. zucchini).

Egg Muffins

1/4 cup red bell pepper, diced
1/4 cup carrots, grated
1/2 cup frozen spinach thawed and wrong out
2 to 3 tablespoons basil, diced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 teaspoon bourbon smoked paprika
10 – 12 organic pastured eggs
1. Preheat oven to 375 degrees

2. Grease a 12-cup muffin pan with coconut oil

3. In a medium bowl, combine red bell pepper, shredded carrots, spinach, and basil

4. In a large bowl, whisk together eggs, salt and pepper

5. Add egg mixture to the veggie mixture and stir to combine

6. Using a measuring cup or a ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim (about 1/4 to 1/3 cup in each cup)

7. Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle

8. Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days


If you make these, let me know how they turned out on twitter @DrRenae.


-Dr. Norton