Paleo Egg Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Makes 12 Muffins
Ingredients
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6 eggs
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2 Tbsp avocado oil, divided
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¼ cup red onion, diced
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1 bell pepper, diced
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1 small zucchini, chopped
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3 cups greens of choice, roughly chopped
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¼ tsp oregano
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1 Tbsp fresh parsley, roughly chopped
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½ tsp sea salt
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Freshly ground black pepper
Instructions
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Preheat oven to 350 degrees Fahrenheit. Grease 12 muffin tins with one tablespoon of avocado oil and set aside.
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Heat a large skillet over medium heat and add one tablespoon avocado oil. Add onion and sauté for three minutes, until slightly translucent.
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Add bell pepper and zucchini to the skillet and sauté for four minutes more.
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Add in chopped greens and sauté until wilted, about one or two minutes.
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Remove vegetable skillet from heat.
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Scoop a heaped tablespoon of sautéed vegetables into greased muffin tins, using up all vegetable mixture. The vegetables should fill up about ¾ of the tin.
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Whisk eggs in a small bowl. Add in oregano, parsley, and sea salt and pepper. Whisk to combine.
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Gently pour whisked eggs over vegetables in muffin tins, filling nearly to the top.
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Bake egg muffins in oven for 18-23 minutes, or until set and eggs have puffed up.
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Carefully remove egg muffins from tins and enjoy immediately.
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Store egg muffins in an airtight container in the refrigerator, where they will keep for one week.