Breakfast

Paleo Egg Muffins is for Breakfast.

Paleo Egg Muffins takes 10 minutes to prepare.

Paleo Egg Muffins takes 15 minutes to cook.

Paleo Egg Muffins makes 9 servings.

The ingredients for Paleo Egg Muffins are:

15 pasture-raised eggs (med-large) or 12 extra large
1 red bell pepper, chopped
1 medium onion, chopped
4 cups chopped kale
1/2 Tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder

Optional toppings (included in nutrition):
4 oz cooked and crumbled lamb bacon
2 oz grated parmesano reggiano

Here is how you make Paleo Egg Muffins:

Preheat oven to 350 degrees F.Sautee the onion in olive oil until translucent. Add red pepper and kale and a bit of water, sautee until cooked, then transfer the veggies to your greased muffin tins, evenly distributing them in each hole.In a large bowl, whisk the eggs, garlic powder, salt and pepper, and 1/4 cup water. Pour the egg mixture evenly into the muffin tin, and top with crumbled bacon and parmesan cheese.Bake for 15-20 minutes until the tops get puffy and just start turning brown.Serving Size:?makes 18 muffins, 2 muffins per serving

The nutritional information for Paleo Egg Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 196.2

• Total Fat: 11.7 g
• Cholesterol: 240.8 mg
• Sodium: 456.3 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 1.7 g
• Protein: 15.6 g

The dietary needs meet for Paleo Egg Muffins is Low Carb