These breakfast egg muffins are an easy way to get an easy filling breakfast without unhealthy grains, sugar of dairy and they taste great.
I have told you before how much I DETEST mornings. I am not a morning person (regardless of what time I went to bed, or how much sleep I have had). When I wake up, I do not feel like cooking. Therefore, I usually try to make breakfast the night before. This means that we eat alot of frittatas, boiled eggs, lukewarm bacon, diced chicken, leftovers from dinner, or my personal favorite… Egg Cupcakes! They are easy to make, and SO yummy!
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I have tried several recipes for these hand-held breakfast goodies, and this one is my favorite. It comes from Paleo Comfort Foods.
Breakfast Egg Muffins
1 TBS olive oil
1 large sweet onion, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno pepper, finely chopped (optional, but I LOVE the spice!)
12 large eggs, whisked
1/2 tsp black pepper
1/4 tsp sea salt
Preheat oven to 350 degrees. Saute onions in olive oil over medium-high heat for 2-3 minutes. Add peppers, and continue cooking for another 2-3 minutes.
While peppers are cooking, whisk the eggs in a large bowl.
Once onions/peppers are cooked, remove from heat and let them cool for a few minutes. Dump them into the egg mixture, and stir well, sprinking in the salt and pepper.
Coat a large muffin pan with oil. Using a 1/4 C measuring cup, fill each muffin cup.
Place in oven for 10-15 minutes. Remove them once the tops get high, fluffy, and golden brown.