Easy Peasy Whole30 Breakfast Muffins
I exhausted myself last week with Cookout Week so I’m only doing one recipe this week. My bestie is currently in the middle of her first Whole30 (So proud of her!) and I told her I’d share this recipe. These super easy breakfast muffins are quick to put together, reheat like a dream (just pop them in the microwave for 30 seconds) and freeze beautifully. Don’t worry, I personally tested both scenarios out myself, that’s why it’s Thursday before this recipe is up for you!
I’m not a huge egg fan. Ok, I kind of hate them. I’ve gotten a bit better about eating them as I’ve gotten older. Scrambled with a bunch of stuff or in casserole form, I can handle now. Omelettes, no. Eggs Benedict, you’ve got to be kidding! Nope, no way. Not going to happen, EVER. I’ve always wished I liked eggs more though. They’re super cheap protein and really good for you! P.S. I saw this tv show the other day where the main character made a mushroom omelette. That is like all my nightmares come true! It gives me the shivers just thinking about it! LOL
A Convenient Breakfast on the Go!
Because these breakfast muffins have a whole bunch of other stuff in them, I didn’t mind the eggs. I made a dozen of them and used 8 eggs for the entire pan so there’s a little less than one egg per muffin. This was the perfect ratio, for me, of egg to other “stuff”. If you want to use a larger muffin tin, you could easily up the egg to one egg per muffin. Also, try throwing in different vegetable combinations! For these, I used broccoli and onions but you could try bell peppers, mushrooms (*shiver*), or tomatoes. I also shredded a red potato for the bottom of these but you could try turnip or rutabaga as well. I’ve done that before it and it’s great! Whatever floats your boat! Play with it, mix it up. These are hard to mess up.
(I also added some organic shredded sharp cheddar cheese from Organic Valley to some of these. I’m done with the Whole30 but if you’re still on it, just nix the cheese)
- 8 eggs
- 2 red potatoes, shredded
- 1 sweet onion, minced
- 2 cups frozen chopped broccoli
- 1 T garlic powder
- 1 T dry mustard
- ¼ lb sliced lunchmeat ham, cut into strips (I used Applegate Farms)
- 2 C shredded organic grass-fed cheese, optional
- Salt and Pepper, to taste
- Coconut oil cooking spray
- Preheat oven to 350 degrees.
- Spray a muffin tin with cooking spray and line bottom of each muffin with about 2 T of shredded potato.
- Layer onions, broccoli, and ham over the tops of the potatoes.
- In a large mixing bowl, whisk eggs with garlic powder, mustard, and salt and pepper. Pour over vegetable mixture. Sprinkle with cheese (if desired).
- Bake in oven, uncovered, for 20-25 minutes or until muffins are set and tops are lightly brown. Remove from oven and cool.
- To freeze, cool muffins completely, place in freezer bag and freeze for up to 1 month. To eat later: remove amount desired from freezer, defrost overnight in the refrigerator and reheat in microwave for 30 seconds.