21 days down- 3 weeks through and still loving our Whole30 journey!!! I work from home and go to school online and have a new baby at home …oh yeah and the list can go on and on and I am sure you can relate. Easy meals, and cooking smart works for me and my household; plus this is one of my husbands favorite and so easy to grab for on the go!
Breakfast Muffins- Whole30
INGREDIENTS
- 8 large eggs
- Protein of your choice (no sugar added – read your labels)
- 1 red, green, or yellow pepper, I love the color that this adds but today I didn’t have any on hand so I did without
- Handful of fresh kale, chopped (I often substitute this for spinach leaves)
- ¼ teaspoon pepper (I have also added garlic powder for flavor too!)
- You can add any veggie or protein you like that is Whole30 approved. I have made this many times with many varieties and still love the outcome. Adding mushrooms is yummy too!
- 6 pack of muffin tins
INSTRUCTIONS
- Preheat oven to 350 degrees. Grease the muffin tins with coconut oil. Set aside.
- In a large mixing bowl, whisk the eggs and then add in the protein of your choice, peppers, kale, and pepper. Pour the batter into the muffin tins, filling ¾ of the way. Bake for 20-25 minutes, my oven needed 28 minutes.
- Allow the muffins to cool for 5 minutes, use a knife to loosen from the sides.
ENJOY!!!
I even put the remainder in zip lock bags so my hubby can grab some on his way to work at 5am!
Love,
❤
D
JourneyWithMe 