Apologies for the ridiculously delayed blog post! Joseph’s work schedule has been particularly busy at work these past two weeks, and I started teaching a brand new novel study that I’ve never taught before, so that usually means me attempting to stay ahead of my kids each night by studying up on the content that I’m about to teach… #procastination. Sigh. Plus, we’ve both just been too lazy to blog. We have tons of recipes to share, but we just can’t seem to find the time to just sit down and type away. Professional blogging is no joke!
Most of the recipes that I like to use the most in my kitchen are the ones that are most convenient, i.e great for meal prep and easy to make. I like recipes that are easy to cook in bulk! This is not only for meal prep but also because Joseph tends to eat a massive amount of whatever I make (he loves me? or he loves food? who knows…).
This recipe is for breakfast egg muffins. This recipe is not only extremely easy, but it’s also flexible as well! If you don’t like the ingredients that I put in, you can change it up to meet your needs and wants! The breakfast egg muffins store very easily for meal prep, and you can eat them as an on-the-go breakfast or even eat them for lunch. I do both!
First up, gather the ingredients:
- 5 links of Applegate pork breakfast sausage
- 10-12 eggs (Grade A, cage-free, and organic is preferable)
- ghee, coconut oil, or other fat of choice
- 1/2 red bell pepper diced into small pieces
- 1/2 green bell pepper diced into small pieces
- 1/2 onion diced into small pieces
- shredded cheese of choice (I use mexican blend)
- salt and pepper to taste
Start by preheating the oven to 350 degrees F and also washing your hands!
Take the breakfast sausage and dice them into small pieces. Sausage is typically a no-no when it comes to paleo-friendly foods, however the Applegate brand is one of the better brands that have pre-made/cooked meats that are paleo-friendly. You will of course still have to check the ingredients listed on the back of any Applegate product to double-check if it’s pale-friendly, but the pork sausage has been verified by us!
In a medium/large bowl, scramble your eggs and season with salt and pepper. I also sometimes throw in FlavorGod seasoning just because! Add the green bell peppers, red bell peppers, onions, as well as shredded cheese (as much as you desire). Honestly, this is where you have fun. You can add diced cook mushrooms, diced tomatoes, chopped broccoli, bacon, basically anything that floats your boat! There IS such a thing as putting too many different ingredients because it will overflow your muffin tins. My recommendation is to vary it up each time you make it. Bell peppers and sausage one day and maybe mushrooms and bacon the next day!
Grease the cups of a muffin tin with your ghee/coconut oil/lard of choice. This is where it can get tricky. If you grease it TOO much then your muffins will turn out… well, greasy! Grease it too little and your muffins end up sticking to the pan. My recommendation is to use silicone baking cups (to purchase click here). There’s no need to grease, and the muffins slide out perfectly.
Place equal amounts of sausage in the bottoms of the muffin tins. Don’t worry, the sausages will rise up throughout your muffins. AMAZING.
Pour your egg mixture evenly on top of the sausage. You will want to pour it about 5/6th of the way full (a little more than 3/4 but less than the brim of the muffin tin). Don’t pour to the brim or else you will have a colossal crazy mass of muffin, but pour too little and you have dinky little muffins. 10 eggs will make about 10 muffins, and 12 eggs will make about 12 muffins.
Bake for 20 minutes. Remove from the oven and try to allow it to cool for about 5 minutes before digging in! Use a knife to loosen the egg muffin from the sides of the pan.
You can store in an an airtight container and refrigerate to eat later. You can eat these as is or serve these with salsa, bacon, paleo-friendly wraps (to purchase wraps, click here), or if you are not strictly paleo, you can even crumble it up and throw it in a tortilla for an easy breakfast wrap!
Again, feel free to be creative and add whatever breakfast ingredient you would like! The options are endless!
Did you add any additional ingredients when you made yours? If so, please share! We’d love to know all of the different combinations you can do with this dish! Remember to hashtag #jenjoandpaleo!
Until the next meal,
Joseph and Jennifer
Everyone assumes that just because we eat follow a paleo-friendly diet, we are unable to enjoy sweets and treats. There are a variety of fantastic and easy recipes for paleo-friendly sweets and treats. My favorite thing to whip up are these banana chocolate chip muffins.
Gather the ingredients:
- 3 mashed over-ripe bananas
- 1/2 tsp baking soda
- 6 eggs
- 1/4 cup melted coconut oil
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup coconut flour
- 1/2 cup chocolate chips (Enjoy Life chocolate chips are paleo-friendly, or you can just use regular chocolate chips)
What’s great about this recipe is that as StefMef24 put it so eloquently, “It’s the perfect recipe for the lazy person.” There are no steps to baking these muffins. You just throw all the ingredients in a bowl and mix well!
Pre-heat the oven to 350 degrees. Take all of your ingredients, and throw them in a mixing bowl. Then mix! I recommend using a Kitchen Aid mixer or electric hand mixer because mixing with a whisk by hand was a little difficult. The banana would get stuck between the wires of the whisk and it took a little more time than necessary and a lot more muscle-power than necessary to blend everything together well. Make sure bananas are well mashed/mixed! Unless you like banana chunks in your muffins, then keep your bananas half-mushed.
When I want to be fancy (which is all the time), I like to throw in some chopped nuts alongside my other ingredients as well. It adds a nice texture to the muffin, and the nuts complement the banana and chocolate well.
After mixing everything together, grab a muffin tin or silicone baking cups. Pour the muffin mixture into the tin/baking cups. The muffins do not rise that much, so you can pour enough mixture to where the cup is filled 3/4 of the way. You should be able to make around 12 muffins.
Place your muffins in the oven and bake for 25 minutes. They will brown a little on the top, but that’s okay. Let them cool before digging in. The muffins still maintain a “muffin-y” consistency, but they’re a tad bit spongier than your typical muffin. I love that this muffin is a little sweet, but it’s not TOO sweet.
The only thing “wrong” with these muffins would be the fact that they are next-to-impossible to try and store and save to eat throughout the week. Every single time I’ve baked them, Joseph and I will inhale EVERY SINGLE MUFFIN within 24-hours I kid you not. They are absolutely delicious AND healthy! Granted, they’re not healthy enough for us to eat be eating all of them in one sitting… but at least we’re not eating 12 processed cupcakes in one sitting, right?
Thanks to Pinterest and Your Paleo Recipes for the recipe! Original recipe can be found here.
And just for fun, here’s an adorable picture of my not-so-amused family pup, Cinnamon, in a banana costume just for kicks and giggles. I thought it might be appropriate for this blog post since it features bananas. For those who are curious, Cinnamon is a mix between a Pomeranian and Chihuahua.
Until the next meal,
Joseph and Jennifer