Recipe: Paleo Omelette Muffins
I have always wanted to be the kind of person who cooks for the week on Sunday evenings. I've done it once or twice but never seem to stick with it. Since I'm doing The Whole30 this month, and because I had an early meeting yesterday morning, I decided to whip up an easy Paleo breakfast that Rob and I could each grab on our way out: Paleo omelette muffins!
This one is great for Sunday cooking because it gives you an opportunity to get rid of whatever vegetables you might be about to throw away (which means the recipe can be different every time you make it). This time I used an onion, carrots, celery, and some leftover squash from a previous dinner. Throw in a little ham and you're ready to go (although you could use bacon or sausage or just leave the meat out completely).
- One onion, a few stalks of celery, four carrots, several handfuls of greens, and/or any other vegetables in your fridge
- One or two tablespoons of olive oil
- 10 eggs
- Salt and pepper, to taste
- Optional: breakfast sausage, bacon, ham, etc.
- In a large pan, saute the onion and other veggies. Remove from heat and allow to cool slightly.
- In a bowl, whisk eggs together until combined well. Pour eggs evenly into each tin of a muffin pan (only about 3/4 of the way full).
- Spoon your veggie mixture into each cup.
- Bake at 350 for about 25 minutes, or until the eggs are firm. Place in a container and refrigerate until ready to eat, then pop them in the microwave for 30 seconds to a minute and enjoy!