Egg Muffins

Guess who's in the midst of another Whole 30?

I know I said in my Whole 30 recap post that I would perhaps do another Whole 30 after Cinco de Mayo, but I didn't think it would be so literal as in the day after Cinco de Mayo. I was thinking, I don't know, after Thanksgiving? But my mom asked me to do another one with her, and I couldn't refuse. Because when mom asks, you do. (Or risk the guilt trip forever. JK my mom doesn't do that...) I'm probably only going to do another week or two with Memorial Day weekend around the corner and all.

Going a second round hasn't been hard, although I do miss chocolate and "paleofying" treats. Whole 30 or not, figuring out breakfast is still the hardest thing. Eggs are what I call my "breakfast crutch" because they don't require much thought or effort, and get the food-in-my-belly job done. While I get sick of them quite often, when I get creative outside of my usual scrambled eggs and kale, I love them. Last week was a "love week" when I combined my morning eggs with some leftover chili*, to make one of my favorites, egg muffins. I can't believe it's been a few months since I last made these given that they are so quick and easy, my main criteria for breakfast. (They also freeze well, perfect for a quick heat up/meal on the go!)

*(I call it chili. It's ground beef, tomato paste, chipotle pepper, cayenne pepper, kale and mushrooms. Whatever it is called, it's good.)

Easy Egg Muffins

printable recipe here

For this recipe I used:
1 cup (8 oz) of (leftover) chili (any ground meat will suffice)

4 eggs

Coconut oil

To begin, set the oven to 350 degrees and grease a muffin tin with coconut oil and set aside. (Cupcake liners may also be used.)

If not using leftovers, prepare the ground meat and seasonings of your choice (sausage is so good!) and set it aside to cool.

In a bowl, crack open and whisk the eggs so that they are a bit paler in color and a little frothy.

Now to assemble the muffins. Place a generous tablespoon of the meat in the bottom of each muffin well. Finish by pouring the eggs over the meat, stopping just before it reaches the top of the well.

Bake in the oven for 15-20 minutes, or until a knife poked into the center of a muffin comes out clean.

As hard as it will be to resist, let the muffins cool for a few minutes and if necessary, use a knife to release the muffins. Serve and enjoy!