Breakfast Egg Muffins… Part Deux (Gluten & Grain Free, Keto, Paleo, Whole 30)
I’m always looking to revamp my recipes and this recipe is one of my favourites. This version is different from the original in that instead of beating the eggs together, you crack one each in each muffin mold. Top with your favourite toppings and bake….easy peasy!
What I love about this version is that you know that each muffin mold contains one whole egg which helps with portion control – especially if you are tracking macros/calories.
- 12 free run eggs
- Salt to taste
- Preheat your oven to 350
- Line your muffin tin with silicone muffin moulds. If you don’t have the moulds, you can grease your muffin tin
- Crack one egg into each muffin mold
- Add your toppings
- Bake for 20-25 minutes