Egg Muffins

In my mind, I'm still the girl who wakes up at 4 am to work out, eat breakfast, and has plenty of time to get ready before heading out the door to the office at 8.

In reality, I'm the mom who never gets enough sleep. Who still gets woken up by my daughter many nights every week. Who needs the precious extra sleep between the hours of 4 and 6 am, and goes into the office an hour earlier than pre-baby, so I can leave an hour earlier. So in reality, I have very little time to actually get ready. Throw in a little person pulling at my leg, and running around while I'm trying to get dressed, and I'm always scrambling to get out the door on time. And I never have time for breakfast.

Since breakfast is the most important meal of the day, and I will eat my entire lunch by 10am if I do not manage to eat something by 8, I had to face reality and figure out a new, paleo friendly solution. Enter the scrambled egg muffin. I was inspired by a recipe in Every Day Paleo. And let me tell you these babies are good! And they freeze well. And for something based on eggs, they have enough veggies that they aren't too "eggy". I was able to make a batch of 18 on Sunday afternoon while Hailey napped, and will have breakfast through next week.

Here's my version of the recipe:

10 eggs whisked well
2 zucchini
3 cups kale
1/2 a cup jarred roasted red peppers
1 lb COOKED breakfast sausage (check the label to make sure it's paleo)
pepper to taste (I used about a tablespoon)

Preheat oven to 350 and grease (I used olive oil) muffin pan(s) (recipe makes 18)

In a food processor throw in the zucchini and jarred peppers and process until finely chopped. Add chopped veggies to your eggs, along with the cooked sausage. Throw the kale into the processor, chop and add to your eggs. Mix the egg mixture well.

Put 1/4 cup of egg into each greased muffin cup.
Bake for 20-25 minutes or until the eggs are set in the middle.

I eat 2 every morning. You can mix out the meat (bacon for example), and the veggies. Some recipes out there call for frozen spinach instead of fresh (or kale like I used), but I found it makes the cupcakes too soggy.