Egg Muffins

From Paleo Spirt

ImageYou can make these egg muffins ahead of time then reheat in the morning for a quick meal at home or on the go. All you need is a pound of (ideally organic pasture-raised) pork breakfast sausage and a dozen eggs. With just those ingredients and a little oil, salt and pepper you’ve got breakfast – double it and you have enough for a few days.

Basic Egg Muffins

 Ingredients

  • 1 lb ground pork breakfast sausage (pasture-raised, organic if possible)
  • 1 dozen eggs
  • ghee, coconut oil or other fat of choice
  • salt and pepper to taste

 Instructions

  1. Preheat oven to 350 degrees F.
  2. Crumble and brown the pork sausage in a frying pan or cast iron skillet.
  3. In a medium/large bowl scramble one dozen large eggs and season with salt and pepper.
  4. Grease the cups of one muffin tin with oil.
  5. Place equal amounts of browned sausage in the bottoms of the muffin tins.
  6. Pour the scrambled eggs evenly on top of the sausage. The mixture will come almost to the top of the tin.
  7. Cook for 20 minutes. Remove from the oven and allow to cool for about 5 minutes.
  8. Use a knife to loosen the egg muffin from the sides of the pan. (They came out pretty cleanly for us.)
  • If you want to get a little fancier you can add some fresh herbs and/or veggies.
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