Paleo Egg Muffins

It’s officially day 9 of our Whole30 journey. If you don’t have time to click on the link, that’s 30 days without dairy, grain, added sugar, legumes, soy, alcohol, vegetable oils, grains and processed foods. (Gulp.)

I can’t say a bagel with delectable cream cheese (preferably from the heaven sent ovens of Gotham Bagels) hasn’t been tempting and a Friday night isn’t the same without my wine and cheese. But it’s only 30 days. 4 weeks. 4 Sundays. I’m already through two of those Sundays and it will be all said in done before Thanksgiving.

The preparation has been challenging. (Hours in the kitchen prepping on the weekends.) The grocery bill higher than it used to be. (No more cheap fillers.) And have I failed mentioned how much I love carbs? I set out to do this with no weight-loss goals, but if it happens you won’t hear me complain. What really set this in motion is that I’m really sick of looking at a menu and ordering the sandwich because I think it will be more filling than the salad. I’m over my delicious but slowly becoming mundane recipes. This forced me to hit the protein and veggies hard & jump out of my comfort zone.

Hopefully by the time Thanksgiving rolls around, I’ll be satisfied with a plate of veggies more often than not and my sleeves will house a few more tricks in the kitchen.

The best decision I’ve made so far is the purchase of Well Fed. Not only an entertaining read but it’s full of AH-MAZING recipes. In one short week I’ve already fallen in love with the Waldorf Tuna Salad, Velvety Butternut Squash & her Turkish Chopped Salad. All of the aforementioned recipes turned this skeptic into a lover, eager to devour them again. The woman knows how to use spices and she does it in a way that makes me laugh out loud while whisking away. Many of my friends and family will get this cookbook for Christmas.

Second best decision: Locking up all off limits items in my kitchen and fridge. I didn’t toss them, but I put the non-refrigerated items in suitcases we won’t be using for the 30 days and taped off drawers in the fridge. (Hard core. I know.)

My biggest concern with this 30 day adventure… what the heck will we eat for breakfast? (My second worry: drinking my coffee black, but that has been surprisingly simple, thanks to good coffee.) Melissa provides an amazing brunch recipe in Well Fed that we’ve had on Sunday mornings but all of our non-weekend breakfasts have to be quick as we head out the door. So I made up these bad boys.

Ingredients:

• coconut oil (for greasing the muffin tin)
• 1 tbsp ghee (clarified butter)
• ½ of a medium onion, diced
• 2 large portabella caps, diced
• 5 oz kale, chopped (I take the easy route and nab the bags at Trader Joes)
• ½ cup broth of choice
• 1 lb ground beef or breakfast sausage
• 8 eggs
• salt & pepper, to taste

Directions:

1. Grease the cups of a muffin tin and preheat your oven to 350°F.
2. Heat the ghee up in a large pan over medium heat.
3. Place the kale and the broth in a medium pot over medium heat. Cover and let set for 10 minutes.
4. Once hot, add the onion and mushroom. Cook until onion bits begin to brown.
5. Remove from pan and put into another bowl.
6. Brown the beef or sausage in the pan.
7. In a separate medium sized bowl, whisk the eggs, adding as much salt & pepper as you prefer. (I use my stand mixer for this one and whisk them to a t.)
8. Divide the browned meat among the wells of the muffin tin evenly.
9. Do the same with the veggies.
10. Then the eggs. (I use a ½ cup measuring cup to ensure even distribution. Let the kale hang out of the top a bit. It will get good and crunchy!)
11. Bake at 350º for approximately 25 minutes, or until the tops begin to brown.