Paleo Egg McMuffins

Truth be told, I've never had an egg McMuffin...I'm pretty sure they don't look like this, but in a perfect world (or at least my perfect world) they would ;)

I feel like I'm a year plus late to this paleo breakfast egg muffin thing. I remember seeing them everywhere when I first started my blog a little over a year ago. I clearly remember thinking to myself, yikes I would NEVER do that. I like my eggs fresh and they only take 2 seconds to make so why would you make them in compact little cakes like this ahead of time? Now I know why. Convenience // need for protein in the morning // needing a switch up from a plain old hard-boiled egg -- that's why! Since I went back to 9-5 life, mornings go by in a flash. I either work out and don't really have time to make a balanced perfectly instagram-able meal, or I spend my time fine-tuning rows of lettuce and barely have time to feed the dog and put on mascara before I'm running out the door. So, I finally decided to give them a go! If I'm being honest, I could not be more excited for my breakfast tomorrow. Who would have thought?!

Ingredients // Pantry items:

  • Pasture-raised eggs
  • Veggies of choice (I used zucchini, mushrooms, spinach, and cilantro)
  • Proscuitto (if you're into it)
  • Avocado oil (I use the spray for ease)
  • Salt and pepper to taste

Instructions:

  • Preheat oven to 400F (my oven runs low so you may want to stick with 375F)
  • Spray your muffin tins
  • Dice vegetables
  • Throw spinach (I used frozen) and diced veggies in a pan with some oil and cook until just tender
  • Scramble as many eggs as you want muffins and sprinkle with salt (I'm OCD and did one at a time, so muffins were totally even)
  • Line muffin tins with prosciutto if you're indulging
  • Pour egg scramble into the muffin tin and carefully add vegetable mixture to each muffin
  • Sprinkle everything with a bit of fresh pepper
  • Pop into the oven for 20-25 minutes or until tops are golden brown

The best part about these? You can literally use whatever vegetable you have on hand. They would be great with squash and green beans if you happen to already have them meal prepped. Would love to hear what combos you come up with!

XO