A recipe from the Nom Nom Paleo blog
Here’s what I assembled to make 12 muffins:
- 1 pound of ground beef
- 1 small onion, minced
- 1 tablespoon of Arizona Dreaming seasoning
- 1 tablespoon of ghee
- Kosher salt
- Coconut oil spray
- 6 large eggs
- Heaping tablespoon of full fat Greek yogurt
- 1/2 cup of shredded Mexican blend cheese
Here’s how I made them:
- I preheated the oven to 350 F and melted the ghee in a cast iron skillet over medium heat. When the pan was hot, I threw in the onions and sautéed them until they were translucent and soft.
- Next, I dumped in the ground beef and used my wooden spoon to break it up in the pan. I seasoned everything with salt and pepper. When the beef was no longer pink, I added the Arizona Dreaming seasoning and stirred everything to make sure it was dispersed evenly.
- I removed the seasoned beef from the skillet and let it cool to room temperature.
- You’ll have way more filling than is necessary for 12 muffins but now you’ll have extra cooked protein. Score!
- While your meat is cooling down, line your muffin tins with cupcake liners and spray with coconut oil spray. I like to place my muffin tins on my open dishwasher door when I spray them because then you don’t get grease all over your counter AND it gets cleaned off when you run the dishwasher. (Another great tip from Cook’s Illustrated).
- I filled the muffin tins more than halfway full with the cooled beef filling. Then, I whisked the eggs and yogurt with some salt and pepper. I ladled the egg mixture into each muffin, filling them up ¾ of the way to the top. At the end, I topped each muffin with about a tablespoon of shredded cheese.
- I placed the muffin tins into the oven and let them bake for 15 minutes. Then, I flipped the trays around and baked for 8-10 more minutes.
- I removed the muffins from the tin and let them cook on a wire rack for about 10-15 minutes.