Egg Muffins

Make it a smorgasbord of your leftover vegetables for a quick breakfast or snack!

INGREDIENTS	DIRECTIONS
12 large eggs, preferably from pasture-raised chickens	1. Preheat oven to 350 degrees Fahrenheit.
Choose your own veggies! Consider: bell peppers, white/red onions, mushrooms, spinach, kale, carrots	2. If using an uncooked protein, cook it on the stovetop on medium-low heat until baked through.
Choose your own protein! Consider: uncured sausage, uncured ham, uncured bacon	3. Finely chop or mince your vegetables. If desired, sauté them in the pan you made the meat in or in lard, butter, olive oil, or bacon grease over medium-low heat.
Olive oil, lard, or butter	4. Whisk eggs in a bowl. Add vegetables and meat and mix together.
Salt and pepper, to taste	5. Pour into a well greased muffin pan or silicone baking cups and place in the oven.
	6. Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later.

Recipe adapted from Paleo Principles.

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