I love grab & go breakfasts during the week. These muffins totally fit that bill.
This recipe is based on a recipe from a free cookbook downloaded from http://www.marksdailyapple.com/ which was recipes submitted by readers. The original Omelet Muffin recipe was submitted by Amy Schoenherr which I’ve changed to suit me.
- 4 eggs
- Enough egg substitute to equal 4 eggs
- 1/2 – 1 cup diced vegetables (I usually use an onion & bell pepper, but have used broccoli and other veggies also)
- 1 lb sausage or the equivalent in bacon/ham/any other meat you would like
- salt & pepper or other seasonings to taste
- Preheat oven to 350ºF
- Cook the meat first, breaking it up into smaller pieces if sausage or ground meat
- Drain the meat on a paper towel keeping a small amount of grease in the pan
- Saute the vegetables until almost done in the leftover grease from the meat (if there is not enough grease in the pan, you can use a little olive or coconut oil); season the vegetables with whatever seasoning you would like
- Put the meat back into the pan with the veggies & combine; remove from heat & set aside
- In a separate bowl, add the eggs, egg substitute & any seasonings you wish & whisk together
- Grease a regular muffin pan
- Add spoonfuls of the meat & veggie mixture to each muffin cup, as much or as little as you want in each muffin
- Ladle the egg mixture over the meat & veggie mixture, again as much or as little as you want
- Bake for about 20 minutes, this will depend on how much you put in each cup and on your oven, or until a knife or toothpick inserted in the middle comes out almost clean. The muffins will continue to cook for a minute or two after they are removed from the oven.
- I let mine cool on a wire rack then store in the refrigerator in a sealed plastic container
Mark Sisson is a great resource and has tons of information about Paleo and the science behind it.