Paleo Egg Quiche Muffins Recipe 445
PALEO EGG QUICHE MUFFINS RECIPE - (4.4/5)
Provided by court15smith
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Coat a 12-muffin tin with a small amount of olive oil spray to prevent sticking. Combine vegetables in a large bowl. Fill each muffin tin 2/3 full with vegetables. Whisk eggs and seasonings in a large mixing bowl. Use a 1/3 measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve. Muffins will keep for approximately 1 week refrigerated, or you can freeze them for later.
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- Preheat oven to 350 degrees Fahrenheit and grease a twelve-cup muffin tin. In a large mixing bowl or large measuring cup with a spout (easy to pour), crack the eggs and whisk with salt and pepper until smooth. Set aside.
- In a medium sized skillet, heat olive oil over medium heat. Add sweet potato cubes and cook for 2-3 minutes, stirring occasionally. Next, add onion and bell pepper. Cook until onions become translucent and soft for about 2-3 minutes. Transfer mixture to a bowl and set aside.
- In the same skillet, cook breakfast sausage over medium heat, until no longer pink. You may have to add more oil. Once sausage is cooked, add the sweet potato, bell pepper, and onion back to the skillet and stir.
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