Paleo Egg and Bacon Muffins
Whether you are paleo or doing a Whole 30, these Paleo Egg and Bacon Muffins definitely fit the bill for a quick and easy breakfast recipe. Make this recipe with a 12 cup muffin pan and you have breakfast all week long. What gets simpler than that?
12 pieces of bacon
4-6 mushrooms, sliced
1 sweet red bell pepper, diced (optional)
Set your oven to 350 F. Take the bacon and wrap each piece inside the edge of each of the twelve cups of the muffin pan. The bacon will overlap a bit. Then take the slices of mushrooms and lay each piece side by side to cover the bottom of the tin. If you add in the bell peppers, sprinkle a little at the bottom of each cup. Finally, break an egg into each cup. Slide your muffin pan into the oven on the middle shelf for about 20 minutes or until firm.
Violá! Beautiful Paleo Egg and Bacon Muffins!
Mini Paleo Egg Muffins
Today, I was taking my paleo egg and bacon muffins to Classical Conversations, so I needed an alternative to making each muffin an egg a piece. So here is my recipe that has the paleo egg muffins in a mini muffin tin pan.
square pieces of bacon (about 6 strips cut)
4-6 eggs, beaten and fluffy
Set your oven to 350 F. Use the coconut oil to lightly grease the muffin tins for easy removal. Take the bacon and place a square at the bottom of each of the mini cups in the muffin pan. Pour the beaten eggs into each cup about halfway. Slide your muffin pan into the oven on the middle shelf for about 12 minutes or until firm. They will actually rise a bit due to the air caught in the eggs when you beat them!