WHOLE30 EGG MUFFINS

For all of you following along on

, 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!!