I LOVE having eggs for breakfast. Scrambled eggs and omelets are morning staples in my diet. But the downside to yummy eggs is that they aren’t always easy to take with you when you’re on the go. Finger food is much more manageable when you’re rushing out the door or commuting.
Breakfast muffins are a delicious way to eat your eggs and veggies. They’re also portable, which is great for the busy paleosos who eat breakfast on the go. That said, they are just as delicious if you choose to sit at a table and eat them at home.
I’ve been known to prep the egg mixture in the evening and to pop the muffin tray in the oven when I wake up, letting the muffins bake while I take a quick shower. Somewhere between doing my makeup and blow-drying my lion’s mane, I pull them out of the oven to cool. By the time I’m presentable, they are ready to scarf down as I make for a smooth exit out the door…. unless I forget something, which I do about 50% of the time.
These muffins can easily be made in a larger batch. Simply multiply the ingredients by four and you should have a dozen muffins. They freeze easily and keep in the refrigerator for up to five days. Just pop them in the microwave before you tuck in.
Serving suggestion: Serve with 2 tbsp salsa (I like my food spicy) and ½ avocado (healthy fat).
Zucchini & Egg Breakfast Muffins
- 3 Egg whites
- 1 Whole egg
- 1 Mushroom (diced)
- ½ Zucchini (chopped)
- 1 Chive/green onion (chopped)
- 1/8 tsp Onion powder
- 1/8 tsp garlic powder
- 1 oz Goat cheese (paleoso)
Preheat oven to 350 degrees.
In a bowl, combine all ingredients except for the goat cheese. Stir, Stir, Stir (a whisk is ideal for this, but a fork will do).
Spray a muffin tin with nonstick cooking spray and pour enough egg mixture into each muffin cup to fill it almost to the top, leaving about an eighth of an inch of space. It should be enough for three muffins.
Evenly portion the goat cheese into the three muffin holes.
Bake at 350 degrees for 18-20 minutes.
Let cool for a few minutes before eating.