Staples - Part 2

Another snacking portable food (see coconut muffins as the first staple) we eat a lot of are egg muffins. These are like little mini quiches without crust. They are a great place to toss in a lot of veggies, they're really tasty, and if you call them "omelet bites" like my friend A does, you can serve them at a bridal shower or other fancy event.

This recipe is one I discovered on MarksDailyApple.com and also have in The Primal Blueprint Cookbook. The online recipe is here, but I do mine a little differently as I thought mayonnaise in the batter sounded way too gross. I probably make these once every two weeks or so. I often make a double batch and freeze some, but these go pretty fast since they are a great portable breakfast for honey.

So here's the recipe:
6 eggs
meat of some kind - about 1/4 lb
veggies of some kind - about 1 cup
2 big spoonfuls of chunky fresh salsa (I like Trader Joe's or Tommy V's)
coconut oil for greasing the muffin pan

If the meat is not cooked, then cook it up. You can use leftover hamburger, bacon, pancetta (my current favorite) or anything else.

Once the meat is cooked, if you are using any greens for your veggies, toss them in with the meat in the pan to wilt them.

Other veggies are fine to go in the egg batter raw, but greens have so much moisture that it is better to cook them a little first.

Whisk together your eggs, add the meat and veggies, and pour the batter into greased muffin cups.

Bake in a 350 degree oven for about 10-15 minutes depending on the muffin size. I like using mini muffins most of the time, but find that for a breakfast muffin, regular muffin pans are better. This recipe makes 24 mini muffins.

Let them cool and store them in the fridge. I use a sauce jar...as with everything else!