ITALIAN STYLE EGG WHITE MUFFINS
- Coconut oil spray
- 24 Egg whites
- 1/2 Red bell pepper(finely diced)
- 1/2 yellow bell pepper(finely diced)
- 2 cups Fresh spinach
- 3 Green onions (for topping)
- Salt and pepper (to taste)
- Preheat the oven to350 degrees F.
- Spray a muffin tin with coconut oil spray.
- Whisk the egg whites together with the salt and pepper in a large bowl.
- Stir in the bell peppers and spinach.
- Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
- Bake for 25-30 minutes or until the egg whites are set.
- Remove from the oven and let cool for 5 minutes before serving.
- Serve warm and topped with green onions. Alternatively, store in the refrigerator
- 2 cups spinach (14calories)
- 1 roma tomato (11calories)
- 2 cups egg whites (250calories)
- Salt to taste (0calories)
- ½ teaspoon pepper (0calories)
- Preheat the oven to 350˚F/180˚C.
- Lightly grease a muffin tin, then divide equally the spinach, tomatoes, and egg whites across 6 cups. Season with salt and pepper.
- Bake for 15 minutes, or until the whites have set.
- Serve hot.
MEAT LOVERS EGG MUFFINS
- 12 slices of lean turkey bacon
- 20 oz. egg whites
- 3 small eggs
- 2½ oz. lean turkey sausage
- 2½ oz. red bell pepper
- 2 oz. baby spinach chopped regular spinach
- 3 oz. yellow onion
- 1 clove of garlic
- ½ jalapeno chili
- 1½ tsp. salt
- 1 tsp. pepper
- Heat the oven to 350F (175 C)
- Coat a muffin pan or12 muffin forms with a little cooking spray
- Wrap a slice of bacon around the inside of each of the muffin forms and put a little spinach at
- the bottom of each
- Chop onions, jalapeño, and garlic finely and sauté or a few minutes until the onions are
- Take the onion mix of the stove and divide it evenly between the 12 muffin forms, placing it on
- top of the spinach
- Chop the sausage and bell pepper and add to the muffin forms
- In a mixing bowl, combine egg whites, whole eggs, salt and pepper and whisk them together
- Pour the egg mixture into the muffin forms so it just covers the veggies
- Bake for 25 minutes on the middle rack
PALEO PUMPKIN PANCAKE
Breakfast, snack or as a dessert, these paleo pumpkin pancakes will leave you satisfied and feeling you had a delectable treat, with their nutty, sweet and savory flavors! Each Pancake is fueled with high-protein, healthy fats and ideal carbs to give you the focused energy you need to achieve your goals each day!
- 1 Egg
- 1/4 cup Almond butter
- 3 tbsp Pumpkin(canned)
- 1 tbsp Cinnamon
- 1 pinch Sea salt
- Coconut oil (or grass-fed butter for the pan)
- Top with Stevia or Ghee If desired
Add all ingredients to a mixing bowl and mix well until you have a pancake batter. Add coconut oil or butter to a pan and cook pancakes until brown on each side.
Dress these babies up with some grass-fed butter and organic maple syrup, and you’ll forget conventional flour and sugar pancakes ever existed!
That’s it! Now it’s time to throw a fall-themed paleo brunch and impress everyone you know with your mad paleo pumpkin pancake skills.