Description
This Paleo Bison and Egg Muffins recipe makes 36 muffins, making it the perfect meal prep recipe. For mornings when there is little time, and you need a grab-and-go breakfast or snack.
Ingredients
Units
Scale
- 1 lb ground bison
- 15 eggs
- 1 onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups chopped mushrooms
- 1 carrot, peeled and grated
- 1 cup grated broccoli stems
- 1/2 cup coconut milk
- 5 tbsp coconut flour
- 2 tbsp curry powder
- 2 tbsp coconut oil
- Sea salt, to taste
- Black pepper, to taste
- Coconut oil spray
Instructions
- Line 3 muffin pans with muffin liners, and slightly spray coconut oil in each liner. Set aside.
- Preheat oven to 375 F.
- Place skillet over medium heat, add coconut oil. and cook onions with salt until translucent, about 5 minutes. Add in mushrooms and cook for another 3 minutes. Add in ground bison, curry powder, a bit more salt and pepper, and cook until the meat is no longer pink. Add in carrots and broccoli, and cook until soft. Remove from heat and set aside.
- Whisk eggs in a mixing bowl, and add in coconut milk, coconut flour, a bit of salt and pepper and whisk until no lumps remain.
- Place muffin pans close to the skillet, and scoop bison/veggie mixture, distributing it evenly between all muffin liners. Top each with egg mixture, filling each 3/4 full. Bake for 20 minutes. Let muffins cool, enjoy right away with preferred condiment or sauce, or refrigerate in a tight lid container for up to 1 week.
Notes
- You can freeze or refrigerate the muffins you won’t eat right away. Be sure you microwave before eating…they are way better when they are hot.
- If you only want 18, reduce recipe in half. If you only want 12, reduce recipe by 1/3.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American