I’m not big fan of eggs. I don’t like the texture no matter how they are made. I have to disguise the taste with some form of tomato – ketchup or salsa. The only egg product I really tolerate is the egg on McDonald’s bacon, egg and cheese bagel (without the meat) but with their creamy yummy sauce. Yeah, bad, I know. It reminds me of when I was almost vegetarian but still ate Big Macs and Taco Bell meat.

Anyway, I decided to try this recipe for a to-go breakfast during the Whole Life Challenge.

Don’t bother trying to follow that link since it is broken but you get the idea.

  1. Coat a muffin tin with cooking spray or use liners.  I did the spray and they still stick so I’d do liners next time.
  2. Break one egg in a bowl and scramble with a fork.
  3. Mix in whatever ingredients you want.  I used salsa and olives and red pepper.
  4. Pour egg into one muffin liner.
  5. Bake at 375 for 30 minutes.

They were nicely browned on the top but still a little soft inside for my liking.  I like scrambled eggs to have absolutely no moisture left in them.  I liked these better after a day in the fridge.

Freckles gives them one paw up too because she got to try some that I dropped by accident.  There was much begging afterwards.

One Reply to “Egg Muffins”

  1. Looks tasty! And easy! You can have potatoes on the paleo diet, right? I’m thinking I’d add a few pieces of diced potato to these and my eldest daughter would love this for breakfast. Thanks for sharing.

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