Morning friends! Power is out at our office today so yours truly is working from home. I could get use to it 🙂 Anyway last week my new cookbook (Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen) arrived and I’ve been busying testing out new recipes.
Today I’m sharing a variation of their breakfast muffin. I made extra for breakfast on-the-go during the week.. best idea ever.
This is where you can get creative and make them your own
Half red bell pepper
Quarter/half red onion
Preheat oven 350 degrees.
Saute red onions in olive oil over medium-high heat for 2-3 minutes. Add peppers and jalapeno, continue cooking for another 2-3 minutes.
While peppers are cooking, whisk eggs in a large bowl. Once onions/peppers are cooked, remove from heat and let cool for a few minutes. Dump in egg mixture and stir well, sprinkling in the salt and pepper.
Coat a large muffin pan with olive oil or coconut oil spray. Using a 1/4 cup measuring cup, fill each muffin cup. Place in oven for 10-15 minutes. Remove them once the tops get high, fluffy and golden brown. Pop them out with a butter knife or thin spatula.
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