If you have ever done a Google search for Paleo recipes, this is the recipe you will find 5000 versions of (maybe over 9000!). Mine is not much different, but maybe a little. I have a client who was also looking for something they could setup as “quick” food that would stop him from running through a drive-thru when he shouldn’t. He loves these things! He has given me 100 different variations that he uses.
He does warn against the use of eggs from soy-fed chickens. I agree, having seen people develop egg allergies like crazy from eating soy-fed eggs. I get mine from local farmers who pasture their chickens and fed them cracked corn, but no soy. Can you tell I hate soy?
You will be basically pouring about a single egg’s worth in each muffin cup. I also have some nice twists that the family enjoys because it’s similar to the “flavor” of muffins.
BASIC RECIPE – MAKES 12 MUFFINS
- 1 dozen Eggs
- 3/4 cup Heavy Cream
- Salt and Pepper
- 3 tablespoons Dried Chives
- 1/4 cup Coconut Oil
1. Preheat oven to 350 degrees F.
2. Whip the eggs and heavy cream until slightly frothy. Add the salt, pepper, and chives.
3. Warm the coconut oil so it is melted. Use a little in each muffin pan cup to lube the bottom and the sides. Honestly, nothing as good as coconut oil for this task. I have tried.
4. Pour into each cup enough of the egg mixture to half fill the cup (maybe a little more, but these suckers will expand!)
5. Bake at 350 degrees for about 20-25 minutes. Remove from oven and allowed to cool a bit. Look below for some extra awesomeness!
Bacon and Cream Cheese
1. Bake 12 strips of bacon in the oven until they are cooked but not yet crisp, still floppy.
2. Grease each cup, as above, then wrap a single piece of the bacon inside of each muffin cup.
3. Pour the egg mixture, like above, but then add a single teaspoon of cream cheese in the center of each cup.
4. Bake as above in the basic recipe!
Some other amazing combinations include cold chopped chicken with some hot sauce and bleu cheese. See below!
How about spinach and feta with a little bit of lemon!? My son enjoys a thin slice of ham on the outside, like the bacon above, with some good cheddar in the egg.
I plan to make about 24 of them (so, 2 trays) each Sunday and package them up for quick meals at any time of the day. They are the perfect serving size too!
1. You will need cold chicken, we often use chicken breast from a roasted chicken purchased a “day old”. Also, cream cheese cut into teaspoon sized pieces and hot sauce.
2. Follow directions in the Basic Recipe above, filling each cup only HALFWAY, but before baking, add 4 tablespoons of chopped chicken, then 6-7 shakes of hot sauce, then top with a piece of cream cheese.
3. Bake as directed in the Basic Recipe. Be careful how full these are as they might puff up too much.