During the school year, these egg muffins are my staple go-to breakfast. I make a couple dozen on the weekend so they are ready to grab-and-go each morning. I’ve been asked to share the recipe more times than I can count, so I figured it was time for a blog post (with pictures!!!).

The muffins are Paleo, which means dairy-free and grain-free. If you’re not into the Paleo scene, you can modify the recipe as you see fit (i.e. replace coconut milk with cow’s milk, or coconut flour with traditional flour). The beauty of this recipe is that it is very flexible, and I change it up regularly for variety.

Ingredients (makes 12):
* 8 eggs
* 2 Tbsp coconut flour
* 1/3 cup coconut or unsweetened almond milk
* juice of half a lemon + zest
* pepper to taste
* 2 large slices of ham or turkey, or 3 slices of cooked bacon
* 2 cups of sautéed vegetables (I love spinach, mushrooms, shoe string carrots, peppers, kale, onion, broccoli, cauliflower, anything really!)

Directions

Step 1: Preheat your oven to 350 degrees.

Step 2: Dice and sauté your vegetables. I sometimes add the meat in this step as well (or save the meat for a topping)

Step 3: Beat together the eggs, milk, lemon juice and zest, pepper, and flour. Then add in the sauteed vegetables.

Step 4: Pour 1/4 cup of the mixture into greased muffin tins. Pictured below are silicone muffin cups (non-stick).

Step 5: (Optional) Sprinkle with diced pieces of bacon

Step 6: Bake for 22 – 25 minutes

My husband enjoys adding hot sauce or tabasco, which is a fun flavor kick in the morning. If you are not strict Paleo, I imagine cheese would be another delicious topping. I grab 2 every morning, microwave at work, and enjoy for a very filling and tasty breakfast that lasts much longer than a bowl of cereal. I hope you enjoy this Team Dembro favorite recipe!