If you you know anything about eating Paleo, you know that it takes planning and preparation… so that you have suitable things on hand to eat, especially for days that you are running short on time.
Yes, you can always throw together a salad and open a can of tuna to plop on the top of it… but you likely don’t want to live on salad… as much as I love salad, I don’t want to eat it 3 times a day either... no matter what the variations might be.
So, a couple of days ago, I made some Curried Coconut Sweet Potato Soup..
This morning, I made some Bacon and Egg Muffins…
and I have a couple of pork roasts with some apples and onions cooking in the crock pot right now, which will become Pulled Pork when done…
It is smelling pretty good around here right now!
I want to share these Bacon and Egg Muffins with you… over the years I have been privvy to some ideas shared by my Weight Watchers friends for easy and quick breakfasts. Several of them make what they call ‘Breakfast Quiches’. They mix eggs or egg whites with a variety of chopped veggies and then bake them in muffin cups.
These little quiches are very handy as they can be kept in the fridge for several days. They make quick breakfasts or easy snacks and they are portable and quite tasty. They are easily reheated in the microwave oven.
But today I wanted something just a bit different, so I added some cooked bacon to the mixture…. they are delicious. Now, I am sure that in a pinch, you could use pre-cooked bacon bits in these muffins and they would be fine… but I had some bacon in the fridge so I used that… they are truly delicious!
Change the proportions if you like to make more .. or add different veggies too, such as chopped peppers, zucchini, tomatoes, or spinach.
I used silicone muffin cups, set inside a muffin tin, so no other preparation was needed, but if you use a regular muffin pan, you may want to coat it with a non-stick spray. I haven’t tried paper liners so cannot vouch for them.
And please don't be afraid of these recipes we label 'Paleo'... all it means is that the recipe will be grain free, dairy free and sugar free. What's scary about that?
Makes 9 muffins
- 6 slices bacon, cooked till crispy, then cut into small pieces
- 6 eggs, beaten
- 1/8 cup diced white onion
- 1/2 cup kale, cut into small pieces
- Preheat the oven to 350°F and prepare your muffin tins.
- Combine all the ingredients in a medium bowl.
- Spoon the mixture into 9 muffin cups, trying to make sure the proportions of bacon, eggs, and veggies are approximately the same in each.
- Bake for 20 minutes.
- Allow to cool a bit before removing the muffins from the pan.
Per serving of 1 muffin.
Weight Watchers P+ = 2.
Calories 72; Protein 5g; Carbohydrate 1g; Fibre 0g; Fat 5g.
I took the opportunity to bake an egg in each of the 3 empty muffin cups in my 12-cup tin. I love Baked Eggs… give them a try too!