Meat and Veggie Egg Muffins
primal / paleo / grain-free / gluten-free
Yield: 24 muffins, about 12 servings
1T cooking fat of choice*
1/2 onion, diced (about 3/4c)
1/2 sweet potato, diced (about 3/4c)
1.5c meat, diced and cooked
1.5c veggies, small dice
18 eggs
S+P
1/2c milk**
1/2c cheese, optional
Tomato slices, green onions, or herbs, optional
*I use coconut oil
**Cow, coco, almond, whatever!
Preheat the oven to 350 degrees and grease two muffins tins.
If you need to cook your meat, do so first. Bacon works really well in combination with any leftovers in your fridge (ham, lunch meat, baked chicken, sausage, beef, whatever!). If you are cooking the meat now, instead of using oil, just use the meat drippings. If your meat is already cooked, start with oil in a large saute pan.
Add the diced onion and sweet potato. Season liberally with salt and pepper. Cook over medium heat, stirring occasionally, until the potatoes are cooked through and start to brown, about 10 minutes.
Add the diced vegetables. Any combination will do. Leftovers work great as well. Season again with salt and pepper. Cook until any raw veggies are just beginning to soften, about 5 minutes.
Meanwhile, in a mixing bowl, preferably with a spout, whip up the eggs and milk. Season with salt and pepper and set aside.
Put one tablespoon of meat in each muffin cup, followed by two tablespoons of vegetables. Top with cheese, if desired, then divide the egg mixture evenly between all the muffin tins, not quite to the top. Top with tomato slices, green onions, or fresh herbs if desired.
Bake in the oven for about 25 minutes. Let cool completely, then store in an airtight container in the fridge for a week. These also freeze well.
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