Around week 2 of our Whole30 Bogdan and I started getting really sick of eating plain old eggs every morning. We were also getting even more sick of having to make plain old eggs every morning. So one afternoon I made these egg muffins so I wouldn’t have to worry about breakfast the next morning. I separated my eggs and beat my whites to stiff peaks in order to make a light and fluffy muffin but honestly, on a cost-benefit basis it really doesn’t add much. Just be aware that the yield here is for 26 mini muffins but if you don’t separate your eggs it may be much less. You can multiply the calories per muffin by 26 then divide by however many muffins you make. Just for the math inept.

Enjoy!

paleo bacon, egg, and broccoli muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 26

Serving Size: 1

Calories per serving: 35

paleo bacon, egg, and broccoli muffins

Ingredients

  • 6 eggs
  • 1/2 cup broccoli cut into tiny florets
  • 1/2 cup paleo bacon, diced and cooked until crispy
  • 1 TBSP dill, diced finely
  • S&P to taste
  • 1 TBSP ghee (optional)

Instructions

  1. Preheat oven to 400
  2. Cook diced bacon on medium heat until crispy
  3. Combine all ingredients in a bowl
  4. Grease your mini muffin pan with ghee or alternatively use mini muffin pan liners
  5. Spoon mixture into pan
  6. Bake for 12-15 minutes or until set
  7. Allow to cool and pop out of pan
  8. Will keep at least a week in the fridge

Notes

Mini muffin pan Mini muffin liners (optional)

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Author

My name is Cristina. For as long as I can remember I've loved food, not just eating or cooking but also the politics, history, and learning about or experiencing different culinary traditions around the world. I'm Romanian born, Toronto raised, and lived in Michigan for 3 years before relocating to Amsterdam recently with my husband and dog.

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