Like I said in my previous post, I made egg muffins with my new eggs! They were delicious and creamy and I paired them with strawberries and pineapples for a great breakfast. In the photo below, I tested a different muffin in which I did the same as below steps 1-5, but instead of making the egg mixture, I just cracked an egg right on top! And of course topped with the fabulous Massie Mayo. Recipe found here. This is a very versatile recipe, so you can use any meat and vegetables that you have on hand. Sausage, mushrooms and kale would be fantastic too!
Now, I’m just updating my blog and munching on a strawberry-lime donut (paleo, of course) and almond butter. It’s actually perfect.
What you’ll need:
4 slices of bacon
1 roma tomato
1/4 cup of white onions
1 bag of spinach (the ones you get in the bagged salad section)
handful of fresh parsley, minced
handful of fresh thyme, roughly chopped
salt and pepper to taste
paprika to garnish
How you’ll do it:
1) Preheat oven to 350F and line muffin tin.
2) Whisk eggs, herbs and salt and pepper in a small bowl.
3) Fry bacon in a pan with no oil. The oil will naturally produce from the fat.
4) Saute spinach and onion, but do them separately and place aside. Make sure you squeeze all the juice from the spinach with a cloth or cheesecloth.
5) Evenly distribute in all 12 muffin cups in this order: white onion, spinach, bacon, and place a tomato half on top of each.
6) Then evenly pour the egg mixture. Note: It’s easier to pour the mixture into measuring cup for easy distribution.
7) Sprinkle paprika on each muffin.
8) Bake for 25-30 minutes until muffins are fully cooked through. Check with a toothpick.