Egg Muffins

You will need:

• Non-stick muffin tray
• Large mixing bowl
• Whisk
• Ladle (maybe)
• Muffin tin liners (optional)

Ingredients: (quantities vary)

• Eggs
• Optional Meats (Whole30 approved of course)
• Spices
• Veggies

Directions:

Pre-heat the oven to 375.

If you are using any Whole30 approved meats, cook them ahead. Add your chopped, pre-cooked meat to each cup. 

Whisk your eggs in a bowl. I used 5 eggs and came out with 6 muffins. Add your spices and whisk some more. I used oregano, garlic powder, Salt and Pepper. Pour or ladle the egg mixture into each cup. Leave at least ¼ of each cup free for adding veggies.

Chop your veggies (I used grape tomatoes and red peppers today) and add equal amounts to each muffin. They usually sink or float evenly, but you can always give each muffin a quick poke or light stir to ensure even distribution. 

Pop them in the oven for 20 – 25 minutes or until there is no runny-looking egg left. I like mine on the golden side so I leave them in a bit longer.

Remove when done and let cool. These are good fresh, cold, reheated – basically any way you like.

Tips:

• I highly recommend a non-stick pan since regular butter and cooking sprays a Whole30 no-no. If you don't have one, muffin tray liners are your next best bet.   

  
  

  I find a small ladle gets the perfect amount of egg in each cup on the first try whereas pouring from a mixing cup or bowl can get messy.

  
  
• If you try these and have any suggestions for meat and/or veggie combos, or further tips, please leave a comment!