This is an EASY paleo breakfast go-to. If you have to get out the door fast, or if you have kids that you're trying to get off to school while you get ready yourself, or if you just hate to cook in the morning, these are perfect for you. It's a delicious, hot, filling breakfast that you make ahead of time and just heat it up and go.
1 dozen eggs
fresh pico de gallo (most grocery stores have this premade)
1/2 lb breakfast sausage (canadian bacon or venison sausage will work too)
Optional: any other veggies that you'd like to add in there (broccoli, bell peppers, etc)
Prehead oven to 375. In a non-stick muffin tin, put a spoonful of pico de gallo and a spoonfull of sausge. Be generous - fill the muffin cup almost all the way up with your veggie and meat goodies. Scramble the eggs and pour into each muffin cup until its almost all the way full. Leave tiny bit of room at the top because the eggs will puff up a little. Bake for about 25 minutes, or until the the eggs have risen and edges of the egg start to brown. If you like, salt and pepper when ready to eat.
These will keep in the refigerator for several days. Phil and I double this recipe and it lasts us all week. I eat 2 muffins in the morning and he eats 3 (or 4.... :))
Courtesy of Outlaw CrossFit
25 KB swings (70/53)
25 HR pushups
rest 1 minute