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By Shane Young | June 19, 2014 |
Makes 12 regular-sized muffins
May trainer once told me, “The egg muffin is the secret weapon of any successful Paleo person.” I agree! Once you’ve made a batch of these and see how portable and easy they are to make, you’ll be making them weekly. I’ve tried all kinds of combinations including sausage and roasted red peppers, artichoke hearts and prosciutto, and many more. I really love the lemon flavor in these because it’s a little wake-up call for your mouth. The small amount of coconut flour and coconut milk help them stay very moist. Mini egg muffins are also fun for kids, especially when they can add their favorite ingredients to them. All-natural hot dogs in the center are a big hit at our house!
3 tbsp (30 ml) of fat from the bacon (or coconut oil)
½ onion, minced
4 leaves of Swiss Chard (or spinach or kale), diced pretty small
¼ cup (60 ml) coconut milk
2 tbsp (16 g) of coconut flour
1 lemon, grated rind and juice
5 slices of bacon, diced
½ tsp pepper
⅛ tsp cayenne pepper (or more to taste)
Preheat oven to 350ºF (180ºC, or gas mark 4) and grease a muffin tin with about 1 tablespoon (15 ml) of coconut oil or bacon fat. In a skillet over medium heat, warm the rest of the bacon fat or coconut oil. Sauté the onion until soft, then add the Swiss chard and cook until just wilted, about 2 minutes. Remove from heat. In a large bowl, mix the eggs, coconut milk and coconut flour. Add the rest of the ingredients to the bowl and mix. Pour egg batter into the muffin tin. Bake for 15 to 18 minutes or until the centers look set. Remove from the oven and cool. Store in the refrigerator.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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