MENU

WHOLE30 EGG MUFFINS


For all of you following along on Instagram, I'm on day 16 of my *whole30! Woohoo! Over halfway. It really hasn't been that hard minus the serious desire for some chocolate and a little evening vino. I digress. Today was a realyouknowwhat. Major parenting battles and now I'm at Starbucks working because our internet is out and I thought I'd linger and write a second post this week. I know. Crazy. We had a really fun outdoor playdate this morning and I wanted to bring something portable and brunchy. I've made egg muffins before but always with cheese and milk and I wanted to give them another go. Matilda helped me butter the muffin tins with ghee. I love her company in the kitchen (the highlight of our day together - trust).

Egg muffins are awesome because you can make a bunch and then have them for the week. Since we are often rushing around in the morning, this is a definite bonus. You can really make these a million ways and with a ton of different ingredients. I love that you can mix things up. I went heavy on the filling so that the egg was basically a binder. They are savory and sweet and full of flavor. For me food has to taste good, I'm not going to suffer through because I'm eating in an intentional way. I think the sweet potatoes are unexpected and super yummy in this. Hope you like them!

Whole30 Egg Muffins

Ingredients:
  • 8 eggs 
  • ghee
  • cherry tomatoes to taste
  • 1/2 yellow pepper
  • 3 pieces of pork sausage
  • greens
  • 1 sweet potato
  • salt and pepper to taste

Preheat oven to 325. Grease muffin tin with ghee.

I started by roasting the finely diced sweet potatoes and yellow pepper at 350 for 20 min ahead of time. I also precooked the sausage and had that ready. I filled a mixing bowl with the roasted potatoes and pepper, chopped sausage, diced tomatoes, and some shredded mixed greens. I then cracked 8 eggs over the bowl, added s + p, and then beat all of the ingredients with a fork until everything was coated and the eggs were fluffy.

Cook at 325 for 20 min.

Let muffins sit in pan a few minutes before placing on cooling rack.

Yields 11 muffins.



*I've got more whole30 approved recipes to share with you this summer. I am so excited to be collaborating with my friend Meghan who is a recipe developer (check out her blog here for amazing tips). She sent some recipe ideas my way today and I am pumped!!

twitter/ facebook/ pinterest/ instagram/ bloglovin'

10 comments :

  1. Oh girl, these look delicious!! Kudos for making it over halfway! Stick with it.

    ReplyDelete
  2. This is one of my favorite breakfasts to make for new mommies - I make a big batch - they freeze incredibly well. Thanks for the mention, too! I am so excited for our cooking adventure.

    ReplyDelete
  3. Mmm. These look great! I make a version of these quite often. My daughter likes them with cheese and broccoli...we like them with bacon and veggies! I will have to try the sweet potatoes.

    ReplyDelete
  4. These look perfect for me and my brood! I'm definitely gonna try these. Thanks!

    ReplyDelete
  5. If you freeze them, how long do you recommend microwaving them when you are ready to eat?

    ReplyDelete
    Replies
    1. hi rachel! i don't use a microwave. sorry! :/ i would probably just pop them in the oven at 350 for a few minutes to warm them up. hope that helps!

      Delete
  6. WHEN are we going to get to see the kitchen!?! Are those brass pulls the ones by martha stewart at home depot??

    ReplyDelete
    Replies
    1. haha! i know. what a wait. it is supposed to be online in the next week. fingers crossed! and yes, they are the ms pulls. :)

      Delete

i love hearing from you! check back if you have any questions 'cause i'll answer them here or click on the "notify" button below. thanks!