“Cheesy” Paleo Egg Muffins (Gf, Df)

I’m definitely more of a savory girl when it comes to breakfast. Give me all of the eggs, bacon, potatoes; you name it. When it comes to bringing breakfast on the go, it definitely can be easier to throw in a yogurt or a bar. I do this more often than I’d like to, which is why I created these delicious, Paleo egg muffins with a hint of “cheesiness”!

The hidden stars of the show in these Paleo egg muffins are the coconut milk and nutritional yeast. They add an amazing layer of creamy, “cheesiness” behind the scenes. Nutritional yeast is a deactivated yeast that adds a delicious flavor of cheese to dishes without adding dairy. It is extremely popular in vegan dishes and products. Although this dish is not vegan, it still adds an incredible flavor that you won’t want to miss!

There are an abundance of veggies included which helps round these muffins out to be a great balanced breakfast option. They’re packed with all the healthy fats to keep you full throughout the morning. That is definitely a required quality for my breakfast choices each morning. My favorite part about the muffins are that they are extremely customizable. If you don’t like chicken sausage, leave it out. Love tomatoes? You can add those in too! The base of this recipe is a great vehicle for you to make your own version of breakfast in the size of a muffin.

Recipe:

“Cheesy” Paleo Egg Muffins (Gf, Df)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Dairy Free, Egg, Egg Muffins, Gluten Free, Healthy breakfast, Meal prep, Paleo

Ingredients

  • 10 pasture raised eggs I use Vital Farms
  • 1/3 cup coconut milk
  • 3 tbsp nutritional yeast
  • 1 cup mushrooms chopped
  • 1/2 cup yellow onion chopped
  • 2 handfuls baby kale
  • 2 links chicken sausage I used Applegate brand pre cooked Chicken & Apple sausage
  • 1 tbsp avocado oil I use Chosen Foods
  • 1 clove garlic

Instructions

  • Preheat the oven to 400F.
  • Heat a pan with the avocado oil. Add the garlic and onions and saute until translucent. Add in the mushrooms and cook for about 4 minutes. Then, add in the kale and cook until wilted.
  • In a large mixing bowl, crack in the eggs and whisk until combined. Add in the coconut milk and nutritional yeast and whisk again. Then, add in the cooked vegetables and chopped chicken sausage links.
  • Add salt and pepper to the mix to preference. I used about 1/2 tsp of salt and 1/4 tsp of black pepper, roughly. Make sure everything is mixed together.
  • Place the mix into silicone baking liners in a muffin pan and fill the liners about 3/4 of the way. Bake on 400F for 20 minutes. The recipe makes around 15 muffins, so you will have to fill and bake twice. If you want less, half the recipe! This recipe serves two for the week. Enjoy!

To note, I made these using silicone baking liners, which I have linked here. I highly recommend using these as they make clean up so much easier. Anything to help simplify my time in the kitchen is always a win for me.

Let me know if you decide to make the Paleo egg muffins and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

xo,

Cori

Habanero Salmon Cakes (Gf, Df)

A few months ago I discovered Yellowbird Sauces line of hot sauces and completely fell in love! I love adding spice to almost all of my foods and was excited to find a way to do so with a healthier sauce that reminded me of Sriracha. All of their flavors are amazing, but my two favorites are probably the Habanero and the Blue Agave Sriracha! They’re sweetened with a touch of cane sugar and do not have any weird fillers or ingredients. And you know I love when you are able to find products on Thrive Market! (Click here to see my full blog post of my Thrive Market recommendations, Yellowbird included!).

Although I have been pouring these sauces on a lot of my meals, I thought it would be fun to create a recipe with them. Salmon and tuna cakes are one of my favorite things to make in a pinch when I do not have any food prepped  and chances are I have a can of wild caught fish on hand. For this recipe, I used Natural Sea salmon. Their salmon is my favorite canned variety I have tried so far. It tastes so flaky and fresh! This is the perfect recipe to whip up for a quick and easy meal – I find that these can be incorporated into any meal of the day. For example, you can have them for breakfast with eggs on top. Hope you enjoy!

Habanero Salmon Cakes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course

Ingredients

  • 2 5oz cans Natural Sea wild salmon
  • 2/3 cup almond flour
  • 1 pasture raised egg
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp white pepper black works well too!
  • 1/2 tsp garlic powder
  • 1 tsp ground flax
  • 2 tbsp Yellowbird Habanero Hot Sauce you can use less or more depending on your spice preference
  • 1 tbsp avocado oil

Instructions

  • Mix all ingredients in a large bowl and make sure that the salmon is broken up into the mixture. 
  • Roll the entire mix into cakes.
  • Cook each cake on a heated pan in avocado oil for around 5 minutes per side or until browned. 
  • Cook the cakes in batches until they are all complete.