sunday snack :: scrambled egg muffins

I've been seeing a lot of egg muffin recipes these days as I peruse pinterest. The idea of an instant scrambled egg/omelet hybrid that is also portable really appeals to me. I finally found myself a spare 40 minutes or so yesterday morning to give them a try. This Sunday I'll share with you my own interpretation of this tasty breakfast sensation.  I stuffed them with lots of veggies and cooked them in a way to optimize the flavor, but still lock in fresh textures. At 68 calories and five grams of protein per muffin, you'll get more than great taste out of these handy snacks!

Also, as is the my going trend these days, you'll find these are both gluten free and Paleo-approved.

My iPhone is making me lazy, These Instagram pics aren't cutting it!

Ingredients:
makes roughly 16 small muffins

10 eggs
1 small onion very finely diced (yellow or white)
1 garlic clove minced
1/2 large bell pepper (whatever color you prefer) finely diced
1/2 cup baby spinach chopped
1/2 medium tomato finely diced
3 oz organic salami, cooked bacon or pepperoni diced (I like this Applegate Farms stuff)
2 tbsp ghee (this is clarified butter. I use Purity Farms brand or you can make your own. or you can use olive oil)
salt & pepper to taste
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp crushed red pepper
tabasco to taste

method:

• Preheat oven to 350F & heat skillet to medium.
• saute onions & garlic in the ghee until they start to soften.
• add tomatoes, red pepper, salami, cumin, paprika, red pepper, & tabasco (make this as spicy as you prefer) to the skillet and heat until everything is nice and warm. Then transfer to a large bowl to cool.
• While that stuff is chilling out, crack the 10 eggs in a large bowl, sprinkle in some salt and pepper to your liking and whisk.
• Once your salami & veggies are cooled (just right above room temperature) add it to your eggs along with the spinach and mix until well combined.
• Spoon the mixture into cupcake cups about 2/3 of the way full. I highly recommend using cupcake liners here because eggs are hella-sticky, but if you don't have any, grease up each cup with ghee or the oil of your choosing.
• Bake for about 20 minutes or until the eggs begin to rise, round up and just start to turn dark gold.
• Let them cool for about 10 minutes and enjoy, or transfer to an air tight container. Store for up to one week.

This is how they'll look once they're ready.

reheat instructions:
Wrap muffin loosely in a paper towel. Microwave for 10-30 seconds. Pat yourself on the back for being so well-prepared!

Even Rodg, the picky hubbs likes them, "except for the onions"... I guess you can't win them all.

approximate nutritional breakdown per serving:

calories - 68,  fat - 4.7g,  saturated fat - 1.8,  sodium - 112.2mg,  carbs - 1.1g,  fiber - .2g,  sugar - .7g,  protein - 5.2g