Basic egg “muffins” are gluten free, dairy free, Paleo friendly and delicious! We tested out a few variations (so you don’t have to!) to come up with an easy recipe that gets great results every time. Enjoy!
Browsing the food section on Pinterest recently in search of easy gluten free breakfast recipes, I came across an image of what looked like a type of egg “muffin”. Intrigued, I did a search and found numerous similar pins , each with different variations, methods, cooking times and ingredients.
What I was really after, though, was a super simple version: perfect for a quick breakfast or a post-workout protein boost. It had to be fuss-free, fast and yummy enough to pass the picky-eater test (we have 3 of those in our house).
I decided to try out some of the recipes I found, and after several attempts (and fails), I discovered what works and what doesn’t. In the process, I perfected my own simple version of the handy egg muffin!
After making a batch, I tweeted a picture of them and had several people asking for the recipe. So, since you asked, here it is!
But first, some production notes:
I’m not much of a cook so if you are, you might find this next part amusing. If you’re more like me, use these findings to help fast-track you through the “experimentation” phase and directly into the making-and-enjoying-the-first-time phase.
- Unless the other pinners are using some kind of special magic paper muffin cup that I’m not aware of (I tried using standard muffin baking cups), using them is a bad idea. They don’t separate well from the cooked egg, and you end up with an annoying paper-ripping situation. .
- I’m not a fan of nonstick cooking spray so I chose not to use it. I coated a nonstick muffin tin with coconut oil (butter or margarine would work, too), and learned a generous coat of the coconut oil (or butter or margarine) was needed, and it’s best to use it in its solid form; when melted into liquid form, it just beads (nonstick pan – duh!).
- When adding bacon or other chopped foods (see a list of suggestions at the bottom of this post), sprinkle them on the egg “batter” after it has been poured into the pan, as opposed to mixing them in with the batter before pouring into the pan. Mixing them in before pouring tends to make them sink to the bottom of the muffin, whereas sprinkling on after pouring tends to make them distribute more evenly.
A side note about the bacon: If you are following a Paleo diet, you know there has been controversy about whether or not bacon is indeed a Paleo food. You might find this article handy when trying to decide whether or not to include bacon in your egg muffins.
Let’s make some egg muffins!
Another great thing about these muffins is their versatility. You can make them as plain or as schnazzy as you want. There’s no limit to the different add-ins you could put into them, and if you like variety, you can make them differently every time!
What add-ins have you tried / would you try in your egg muffins? We’d love to hear your ideas and experiences with them- we welcome your comments / suggestions below!