Egg muffins: The ultimate in primal breakfast to go! I found this version particularly tasty, but feel free to substitute any variety of meats, vegetables, and seasonings. Leave out the cheese if you prefer; replace it with a couple tablespoons of coconut milk or cream.
If you like them cold, great. Prefer hot? 1 minute in the microwave is perfect for 2 muffins. Serve alone or with a side of fresh berries, greens, or sliced tomato and avocado.
Tip from a friend: Baking these in silicone baking cups (like cupcake papers, only reusable) virtually eliminates clean-up. The silicone cups make the muffins a little smaller, obviously, because they take up room in the muffin tin, but they stick to nothing and make the muffins even easier to eat on the fly.
Savory Egg Muffins
1/3 lb hot Italian sausage
1/2 cup diced yellow onion
1/2 cup diced red bell pepper
2 Tbs minced jalipeno, with seeds
9 eggs (more or less, depending on size)
1 cup pepper jack cheese, shredded
1 1/2 tsp oregano, dried (or 3 Tbs fresh)
Heat oven to 375 degrees. Cook Italian sausage, onion, bell pepper, and jalipeno in a skillet over medium heat until sausage is done and vegetables are al dente. Meanwhile, scramble eggs in a bowl and whisk in the cheese and oregano. Divide sausage mixture among 12 muffin cups, either greased or lined with silicone baking cups. Pour egg and cheese mixture over sausage mixture, filling muffin cups to just over 3/4 capacity. Bake 25 minutes or until muffins are lightly browned and centers are set. Enjoy hot and refrigerate extras, covered, for up to a week. Makes 1 dozen muffins.