Monday, October 21, 2013

Whole Thanksgiving, Day 3 (Egg muffin recipe)

Meals planned through Friday. Here's today's plan:

Monday - take out sole - done
sausage, zucchini, eggs, asiago, muffin tin - done
Pineapple, steak, green beans, mushrooms
Left over pot roast, strawberries

These muffins turned out better than usual! I used veggies from last night's pot roast, sausage that Richard picked up for me yesterday, about a tbsp of sharp cheddar spread out over the 6, and 2 eggs spread out over the 6 muffins. The organic ketchup is amazing and it was the perfect condiment for this morning. I have to give this a 5 thumbs up. It was *that* good.  

Egg muffins recipe - Paleo and Whole30:

Preheat oven or toaster oven to 350°
2 eggs - whipped
Salt and pepper
Sausage patty, or the same quantity of another protein you like
1/2-cup or more of vegetables, cooked or raw
1 tablespoon+ shredded cheese (optional, not W30 compliant)

Put silicone cups into a muffin tin. I use a 6-cup tin and bake in my toaster oven. Break up the sausage into the 6 muffin cups. Add a layer of vegetables to each cup. If you choose to use cheese, add shreds into each cup. I use the Magic Bullet to whirl the eggs with the salt and pepper, but you can do it however you like. Add the eggs a bit at a time to each cup. The cups will be about half full when you're done, depending on how many vegetables and sausage you use. Bake at 350° for approximately 20 minutes or until eggs set. Take them out of the oven, remove egg muffin from cup, and enjoy.

You can use more eggs, but I use 2 and opt for smaller muffins.

Yellow sweet pepper, hericots vert, and mushrooms sauteed in ghee, along with a small filet pan fried in the mix. I have to say this was pretty derned good!

No comments:

Post a Comment