Paleo Breakfast Egg Muffins

By mamapig

Ingredients

• 1 Tbs. olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 jalapeno pepper, finely chopped
• 12 large eggs, whisked
• 1/2 tsp. black pepper
• 1/4 tsp. salt

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°.

Saute onion in olive oil over medium high heat for 2-3 minutes. Add peppers and continue cooking another 2-3 minutes.

While peppers are cooking, whisk eggs in a large bowl.

Once onions/peppers are cooked, remove from heat and cool for a few minutes. Dump in egg mixture and stir well, sprinkling in the salt and pepper.

Coat a large muffin pan with olive spray or coconut oil. Using a 1/4 cup measuring cup, fill each muffin cup.

Place in oven for 10-15 minutes. Remove them once tops get high, fluffy, and golden brown. Pop them out with a butter knife or thin spatula.

Notes: Mine cook at least 15 minutes if not longer. You can add anything you want to these... I add cooked sausage or bacon, broccoli and mushrooms. They freeze well. We just take them out of the freezer the night before, and leave them in the fridge.