I really need go to the grocery store, My poor refrigerator is looking pretty sparse. Actually, empty is more like it. The thing, is we are getting ready to leave for a week and I do not want to stock up since we are going to be away from home. I have to admit I am pretty good with coming up with something to eat as long as I have eggs in my refrigerator.
I love egg muffins. They are easy, portable if needed and you can use just about any ingredients to make them unique each time. Because we are getting to leave soon I grabbed things that I had little bits and pieces of and came up with this delicious recipe.
Just remember, If you have eggs in your refrigerator you can make a delicious meal anytime of day. These are great for brunch and if you use mini muffin tins they would be perfect for an appetizer. There are endless possibilities.
- 1 small tomato, diced
- 1/2 large onion, diced
- 1 garlic clove, minced
- 6 large eggs
- 1/2 c paleo all-purpose flour (see website)
- 1 tbsp, pesto, heaping
- 3 tbsp, avocado oil
- 2 tsp baking powder
- 1 tsp coconut sugar
- 1 tsp sea salt
- 1/2 tsp black pepper
Preheat oven to 375 degrees. Grease muffin wells.
Combine all ingredients in a large bowl and stir well.
Spoon mixture into muffin wells.
Bake for 25 minutes. Remove from oven and let cool about 5 minutes. Serve. Eat. Enjoy.