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Ease Your Way into Paleo (EYWIP) Week 1 & Egg Muffin Recipe

Posted Jan 05 2014 2:37pm

That’s all you need to focus on this week. Each week I will post the focus for coming week by Sunday. I will link back to my original post in the heading so you can refer back to it if you want more detail. Remember that if you want to see what the entire 15 weeks is in advance, you can read my original post here where I rolled it out. I don’t want there to be any surprises; I want you to know in advance what is coming up. In my previous post introducing week 1 , I included 4 links to previous posts for additional information that will help you tackle any nutrition challenge whether it’s EYWIP, Whole30, or 21DSD. I also give you 7 links to grain-free breakfast examples.

This week I decided to make egg muffins for breakfast. Egg muffins are so easy and you don’t even need to follow a recipe, but I’ll give ya’ one anyway :-) The beautiful thing about this recipe is that it is so versatile. I literally will make it depending on what ingredients I have on hand. Once I threw in some dairy-free cheese and sun-dried tomatoes. It was delicious!


salami, spinach, & egg muffins for breakfast this week.

salami, spinach, & egg muffins for breakfast this week.

6-12 eggs

meat of choice, 1-2 slices per egg.

spinach, kale, or leafy green of choice (if desired). I use frozen that is thawed, and squeezed of excess water.

salt & pepper to taste

Pre-heat oven to 350 F.

Take the meat of choice (I like salami, prosciutto, or soprasatta) and line an (already greased) muffin pan with the meat. Be sure to overlap if using more than 1 slice.

Add leafy green (if using) and press down firmly into meat.

Crack an egg on top, sprinkle with salt & pepper if desired and bake until egg is cooked completely & no longer translucent, about 15 minutes.

Store in refrigerator for up to 3-4 days.

I eat anywhere from 2-3 egg muffins and pair it with some of my homemade coconut milk yogurt and a piece of fruit.

Enjoy & Good Luck!


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