Breakfast is the most important meal of the day, but that doesn't mean it needs to be boring. If you're busy and on-the-go, you can still enjoy a complete meal with eggs and sausage... you just need to bring it on the go with you. Rather than baking up muffins with your muffin tin, give these egg muffins a try. They are perfect for the whole family and are easy to grab quickly or eat at home before you run out.
Excerpted from Super Paleo Snacks by Landria Voigt
Who says eggs are just for breakfast? Eggs are a fabulous source of protein as well as choline, which is both vital for normal cognitive development and helps protect our liver. These snacks are a much more fun, on-the-go egg alternative to the traditional hard-boiled egg. And you can spice these up with any other ingredients you enjoy! Adjust the amounts to suit your taste.
½ pound (225 g) ground sausage (or remove from casing)
4 ounces (115 g) mushrooms, chopped
1 tablespoon (14 g) grass-fed butter
2 handfuls of spinach
1/3 cup (38 g) shredded Cheddar cheese (optional)
1 teaspoon sea salt
Dash of black pepper
Ham, artichoke hearts, sun-dried tomatoes, hot sauce, etc. (get creative!)
Preheat the oven to 350°F (180°C, or gas mark 4). Line a 12-cup muffin pan with silicone muffin liners (this will help a ton) or grease the pan well with palm shortening or coconut oil.
In a large skillet over medium heat, cook the sausage until no longer pink, about 8 minutes. Remove from the skillet and set aside. Sauté the mushrooms or any other veggies you use in butter for a few minutes until they become soft.
In a medium bowl, beat the eggs, and then add in the raw spinach, cooked vegetables, and cheese, if using. Season with salt, pepper, and other seasonings as desired. Pour the egg mixture into the muffin cups about halfway full. Bake for about 20 minutes, until they rise and start to brown on top. Remove from the oven and allow to cool for 10 minutes.
If you didn’t use silicone muffin liners, run a butter knife along the edges of the muffins before removing. Serve immediately or store in the fridge for up to 3 days or freezer for 3 months. Pack one up before heading out for the day.
Yield: 12 muffins
Snacks are essential for making sure we get the proper amount of nutrients. They refuel our bodies and allow us to be productive at work, school and during fitness activities, but it's so difficult to find a snack that isn't processed, boxed, or GMO. What's a Paleo-lover to do? You need snacks to feel good about eating, that are portable, appealing, inexpensive, and easy to make. That's a tall order. Luckily, there is Landria Voigt's Super Paleo Snacks. With over 100 recipes using Paleo superfoods like coconut, avocado, sweet potatoes, and almond, you will be on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases. These recipes are quick and easy to make, most take under 15 minutes to prepare! Try every easy Paleo-approved recipe for enjoyable bites, treats, and munchies. You'll always have something healthy, natural, and delicious for snacking!