Saturday, March 14, 2015

Whole30 Egg Muffins

Leading up to the Whole30 challenge, Joe always had a smoothie in the morning on his drive to work, then a yogurt and granola parfait around 10.  We had to find something to replace the 10AM snack, so we started looking around.  Egg muffins seemed like the most simple, Whole30 approved meals that sounded amazing!  They really are quick to make, and you can prepare them on Sunday for a whole week!  We made sure to make 15 so that he could have 3 each day.  He has enjoyed them, and they are easy to customize to your taste.  You can anything to them, from peppers, tomatoes, other meats, and make them your own!  We have made them the same the past two times so here is the recipe we have used.

Egg Muffins
1 cup diced mushrooms
½ cup diced onion
2 cloves diced garlic
½ lbs ground pork seasoned
red pepper flakes
cayenne pepper
garlic powder
kosher salt
12 eggs

Preheat oven to 350F.  Dice mushrooms, onions, garlic (and anything else you would like in your muffins).  Saute until they are browned.  Season ground pork with red pepper flakes, cayenne pepper, and garlic powder.   Saute until cooked through.  Whisk eggs until beaten well.  Add salt and pepper to taste, then add the remaining ingredients and mix well. 

Distribute mix into desired muffin tins, lined with silicone muffin cups for easy removal.  Fill approximately 3/4 full so they do not overflow.  Cook for 30 minutes or until center is firm.  Remove and cool.  Enjoy!

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