They say Breakfast is the most important meal of the day. But if you’re like me, you’re always on the go. Or running late. Or not in the mood to cook breakfast. Or all of the above...
I love my green protein smoothies as a quick meal, but sometimes I like a little variety in my life. I want something for Breakfast I can sink my teeth into. Something that’s going to wake me and my taste buds up, and get my day started right.
I’m a huge fan of the egg muffin trend. They are easy to make ahead, and can be frozen and reheated when I need them. They also travel well, so I do take them with me in my cooler when I’m on the road. This is my favorite muffin recipe. It is Paleo, Gluten Free, and can be easily made with an alternative sausage to make them meat free. These muffins are super-fast, and have plenty of protein to keep you full through the morning.
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Chorizo Kale Egg Muffins
Makes 12 muffins. Serving size : 2 muffins.
2 medium sweet potatoes (about the same width as the muffin tin you are using)
½ lb chorizo sausage*
2 cups kale**
1 Tbl garlic powder (optional)
Salt & Pepper
1.Preheat oven to 350 degrees.
2.Slice the sweet potatoes about ¼ inch thick. (You may have some extra potato left over- you can use them in a hash or other dish, or even sauté the rest up with your chorizo.)
3. Spray the bottom and sides of your muffin tin with spray oil (I use this). You can also line the bottom of the muffin tray with paper muffin liners, if you prefer. Place one slice of potato in the bottom of each of the muffins.
4.Heat the Chipotle Olive Oil over medium high heat in a large skillet. Crumble your sausage (or squeeze it out of the sausage casing) into the pan, and heat until no longer pink. Drain the sausage.
5.Add the kale and let it wilt with the sausage mixture in the pan. Set aside to cool slightly.
6.In a large bowl, beat the eggs & add garlic powder, salt and pepper. Mix in the cooled sausage and kale mixture.
7.Spoon even amounts of the egg mixture into the muffin tins. 8.Bake 20-25 minutes, or until a knife inserted near the center comes out clean.
*Feel free to use any sausage instead of chorizo.
** Spinach or other leafy greens can also be substituted.
Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Note: I don’t eat dairy, but if you do, feel free to add ½ cup of your favorite cheese to the egg mixture before placing in the muffin tray!