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Paleo Egg Muffin Recipe
Breakfast is one of the most important meals of the day.
Based on the basic diet recommendations the most calories should be consumed during the breakfast.
Eggs and bacon breakfast is one of the most popular breakfasts and there is a reason why.
Eggs and bacon are a great source of protein and good fat required to energize our bodies for the day.
There are a lot of variations of this classic breakfast and let me share with you one of them, namely the paleo egg muffin recipe.
Paleo Egg Muffin Recipe is a dairy and grain free recipe that will add a variety to your breakfasts.
The recipe contains fewer calories compared to the classic eggs and bacon version, so it will fit perfectly to people who would like to shake some inches.
The recipe can be customized based on your preferences.
It will also suit perfectly to people who do not have much time in the mornings to cook the full breakfast.
The prep work could be done on the weekend and the muffins will last you for up to 6 days.
Nutritious Breakfast That Will Suit Your Weight Loss Goal
Eggs and bacon breakfast is a standard mix that we all enjoy.
However, we got used to having this type of breakfast with a slice of toast. But not a lot of people are aware that protein does not digest that well when consumed with complex carbs like gluten and grains. The best way to consume protein is to add vegetables on the side instead of complex carbs. And the more vegetables you add, the better.
Paleo Eggs Muffin recipe contains all these ingredients.
If your primary goal is weight loss, then this recipe is for you.
First of all, one of the main ingredients of this recipe is back bacon (or sometimes called, shortcut bacon or Canadian bacon) instead of a regular bacon.
The big difference between back bacon and regular bacon is the proportion of protein and fat. The back bacon is a lean type of regular bacon, which almost does not have any fat in it.
Another ingredient that will help you with the weight loss is eggs.
Did you know that egg yolks contain the most calories?
So if you are on a calorie count diet, this recipe will be also a perfect suit for you. The recipe uses egg whites instead of whole eggs that will help to reduce the number of calories consumed.
And the last but not the least ingredient used in this recipe is a variety of vegetables.
Vegetables will add more flavor to the breakfast.
On top of it, vegetables add more calories, vitamins, and minerals to your breakfast to fill you up and empower for the day.
Great Option For Meal Planning
The recipe will suit perfectly for people who do not have much time to cook breakfasts every single morning. And as we know breakfasts are one of the most important meals that are not recommended skipping.
It will also suit perfectly to people who prefer to cook most of the meals for the week ahead of time due to the busy working schedule or any other reasons.
The recipe contains the ingredients to make 12 muffins.
It is recommended to consume 2-4 egg muffins per day if your primary goal is weight loss.
Therefore, the recipe will cover you for the whole working week depending on how many egg muffins will be consumed at one sitting.
Customize Your Egg Muffins
The beauty of this recipe is that you are able to customize your vegetable component and add even more variety to your breakfast.
This recipe uses the most common vegetables usually available in a fridge.
You do not have to follow the exact vegetables and proportions used in the recipe. Just add any vegetables you currently have or the ones you prefer the best to eat your eggs.
However, because the paleo diet muffins are relatively low in calories I do strongly recommend adding vegetables on the side as well. It could be as simple as a vegetable salad or stir-fry vegetables cooked in coconut oil.
And as said before the more vegetables you have in the morning, the more full and energetic you will feel through the day.
Paleo Egg Muffin Recipe
Paleo Egg Muffin Recipe
Paleo Egg Muffin Recipe is a dairy and grain free recipe that will add a variety to your breakfasts. The recipe contains fewer calories compared to the classic eggs and bacon version, so it will fit perfectly to people who would like to shake some inches.
- 500 grams of egg whites
- 12 pieces of back bacon
- 0.5 of red bell pepper chopped
- 1/4 of onion chopped
- 1.5 medium mushrooms chopped
- 6 of cherry tomatoes chopped
- 1 Tsp of olive oil extra virgin
Preheat the oven to 350F (180C)
Grease the muffin pan with the olive oil
Place a slice of bacon on the bottom of each muffin
Spread evenly the vegetables between the muffins
Add salt and pepper to each of the muffins
Fill in 3/4 of the muffins with the egg whites
Bake for 40 minutes
Let it cool and serve