SAVORY BREAKFAST MUFFINS
Paleo / Whole30
I am fully aware that most of the recipes I’ve shared with you guys are healthy versions of my favorite sweet treats. And that’s because I love me a good paleo blondie or cookie, and it’s really hard to find simple recipes that actually turn out as described and taste amazing.
But today I’m changing things up and I’m sharing with you my favorite recipe for a Savory Breakfast Muffin. The best thing about this recipe is that it’s fully customizable and you can really add what ever veggies you’d like—mushrooms, onions, bell pepper, tomatoes, arugula, spinach, etc. You can also add meats, such as sugar-free bacon, sausage, and the like. And, if you are a cheese person, add that too!
This recipe is paleo, Whole 30, and the perfect anytime snack. I often grab one for breakfast and pair it with some fruit, and then have another one as a snack throughout the day. Do what you like and enjoy!
Yield 12 muffins (or 8 large ones!)
12 pasture raised, organic eggs
1/4 cup almond milk (or other non-dairy milk)
1/4 cup arugula
1/2 cup organic baby tomatoes, halved
1/4 cup chopped basil
1/4 cup chopped red onion
3 slices no sugar added bacon, chopped into small pieces (I got mine in my Butcher Box and I’m obsessed)
Preheat oven to 350.
Line muffin tin with liners or spray well with coconut oil so the muffins don’t stick, and set aside.
Crack the eggs into a large bowl and add the almond milk. Whisk together well, and set aside.
Next, chop the tomatoes, onions, basil and bacon.
Finally, fill each muffin cup with the arugula, tomatoes, onions, basil and bacon.
Bake for 20-25 minutes.
Remove from the oven and sprinkle any toppings of choice. I love black sesame seeds, but anything will do!
Store then in the refrigerator in a glass container for up to one week. You can also freeze these and eat them as you are ready!