It’s really nice to be able to stray from my exclusive figure competition diet now. I’ve been eating the same meals at the same time each day for months and now suddenly, I don’t have to. I’ve got to be honest, I’m a bit lost as to what to do with myself. In doing something for an extended period of time, it becomes habitual. My habits are to eat mindlessly, without much flavor or excitement and from Ziploc baggies at the present time. Its funny because I write this as I sit here eating from yet another baggie, a Steve’s PaleoKit, dropping coconut down my shirt. I’m a hot mess I tell ya.
Its gotta be like riding a bike though. I’m excited to be back to my creative Paleo ways, but it wasn’t without first making a batch of the mini egg muffin recipe I’ve done to death. These egg muffins can be made with anything you want and are the perfect Paleo grab-n-go grub. That is perfect for me while I try to figure out what exactly it is I want to eat now that I actually have options again. Also try with sausage, peppers, diced apple, bacon, ground turkey, broccoli and anything else you can dream of.
Ingredients:
- 12 eggs
- 1lb grass fed ground beef
- cherry tomatoes
- onion
- ghee, coconut oil or your fat preference to grease tins
Brown, season and drain your ground beef. Whisk eggs in a separate bowl. Distribute beef evenly amongst greased muffin tins. Add, your sliced cherry tomatoes and onions. Pour egg mixture to about 3/4 full in each.
Bake at 350 for about 20 minutes
