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Keto / Paleo breakfast breadless egg muffins

I have dabbled in the keto / paleo diet craze for about a year or so, however, I have recently decided that I am doing a full-time lifestyle change and going full-fledge keto / paleo.

Honestly, I feel better when I eat this way, and to top it all off, I have recently developed a soy allergy. What a sure fire way to change your diet? Get an allergy!

I am kidding; having an allergy sucks, but all jokes aside, it has definitely changed by diet. It is amazing how many things have some type of soy: lechtin, soybean oil, soy sauce, etc. This allergy has definitely severely reduced by intake of processed foods; which is a beautiful thing!

Another part of this lifestyle change, is I am trying to get better at meal planning, especially for breakfast. Which is why I made these egg muffins. I make a batch on Sunday and have one every morning with my smoothie. That will be my next recipe, because I love a good smoothie and want to share that with you all!

Ok, let’s get to the recipe! I use a toaster oven, which works great, but use your oven if you don’t have a toaster oven.

Get all your ingredients together: eggs, spinach, zucchini, carrots, bacon, and any cheese or other veggies you would like to put in it.

I actually didn’t use any cheese in this recipe, which is odd, because I love cheese!

I mean, who doesn’t?!

Alright, first I bake the bacon (I used paleo bacon) and then dice.

Next, grate your zucchini and carrots; shred a handful of spinach; and, beat 4 eggs with a little bit of salt and pepper. Get the muffin tin and spray; I use a coconut oil spray.

Now it’s time to put the ingredients in the tin: put the shredded spinach in first. Then, pour the beaten eggs till about 1/2 way. Then, put in your zucchini and carrots. Top with the bacon.

Finally, bake. It was about 15-20 minutes in the toaster oven at 400 degrees. Which will be about the same in the oven.

One of the best features of this recipe, is that you can do what you want with it. Whatever meat, veggies, cheese, you want, but just keep the base eggs.

I would love to hear your thoughts on this recipe, and what your favorite variations are.


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