Quick and Easy Paleo Egg Muffins

By winefoot

Ingredients

• Optional additional toppings:
• 1 tablespoon butter
• 8 large eggs
• 1/2 cup milk
• 1 cup shredded parmesan
• 1 cup spinach, shredded
• Sea salt and freshly ground black pepper
• Spicy Italian sausage, cooked
• Mushrooms, roughly chopped
• Fresh basil, minced
• Onions, diced

Details

Servings 4
Adapted from worldlifestyle.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Butter a 12-cup muffin tin. Fill each cup mostly full with the toppings ingredients of your choice.

In a large measuring cup, whisk together the eggs, milk, and a generous pinch of salt and black pepper. Pour the egg mixture over each of the muffin cups until nearly full.

Bake for 30 minutes, or until the tops are high, golden, and set. Allow to rest for about 2 minutes before removing to a serving platter.