These egg muffins are awesome for a to-go breakfast. One batch lasted me a week- I ate 2 muffins a day at work. I made these paleo friendly; however, you can easily add any ingredients you want like shredded cheese or chopped bacon to the mixture. Chopped broccoli with shredded cheddar would probably be delicious.
- 12 eggs
- 24 grape tomatoes
- fresh basil
- olive oil or coconut oil
- salt, pepper
1. Pre-heat oven to 350 degrees. Grease muffin tin with oil.
2. Chop basil
3. Whisk together eggs and basil in a large bowl. Season with salt & pepper.
4. Drop 2 grape tomatoes into each muffin tin. Then pour mixture. Divide evenly among the 12 muffin tins.
5. Cook for 25 minutes. Serve with sliced avocado, hot sauce, or goat/feta cheese (non-paleo.)