Egg-tastic breakfast muffins

Let’s face it, mornings are hectic. I (Meg) have 2 kids to ready breakfast, pack lunches for, pick out clothes (or edit what they’ve chose these days), and organize backpacks. True, I could do it the night before, but that’s not me. Since following a paleo diet a few years ago, I needed a go-to breakfast that I could pack and eat at the bus stop or when I got to the store. These egg breakfast muffins fit the bill and can use up whatever is in your fridge.

The basis for this is always the same and what I add in depends on what I’m in the mood for, or what I need to get rid of in the fridge.

  • 10-12 large eggs (preferably organic free-range)
  • 1 small or 1/2 large zucchini, sliced into 1/4″ half moons
  • 1 leek, sliced in 1/2 rounds
  • 2 cloves garlic, diced
  • 6 medium brown mushrooms, sliced
  • 1 large handful cilantro, chopped
  • 6 strips bacon, almost completely cooked and sliced
  • coconut oil – 2 tbsps.
  • salt, pinch
  • pepper, pinch
  • cheese (optional) – 1/2 cup

Preheat oven to 375 degrees.

Heat coconut oil on medium in pan (I use cast-iron – love them!!!) until melted. Saute garlic until soft, then add mushrooms and leeks. Cook 3 minutes. Add zucchini and cook an additional 3 minutes until all veggies are tender. Set aside to cool.

Whisk eggs in large bowl and, when veggies are cooled, add to eggs. Add bacon, salt, pepper, cilantro and cheese (if using).

Grease muffin tins with coconut oil and pour mixture into cups until 3/4 filled.

Bake until muffins are firm. Let cool and then remove and enjoy!!

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