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.
2linkschicken sausageI used Applegate brand pre cooked Chicken & Apple sausage
1tbspavocado oilI use Chosen Foods
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 🙂
Lately, I’ve been obsessing over pasta salads. A lot of my day to day is spent on the go, so I am all about healthy lunch ideas that are easy to transport. I don’t enjoy spending hours in the kitchen when it comes to meal prep, and this recipe could not be easier to whip together. Pasta salads don’t require any additional heating when consuming and they are extremely versatile when it comes to ingredients. They pack in a ton of protein, which is always a plus for me. Mediterranean salads are my absolute favorite, so I thought I’d make them more enticing by adding noodles to the mix! This Greek Pasta is delicious when made with legume-based pasta, which keeps you fuller longer than regular pastas. What’s not to love?!
The olives, cucumbers, and tomatoes come together with the oil and spices to make a delicious, Greek inspired meal. I love to add a lot of arugula to the mix as well. It is my favorite green and adds a really nice flavoring. Being that I have a dairy intolerance, I have not included cheese in this recipe. If you do not need a dairy free recipe, you can absolutely add in some feta! Additionally, some toppings that would be great in this Greek pasta salad include grilled chicken, shrimp, avocado, hemp seeds, etc.
Let me know if you decide to make the Greek pasta salad 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 🙂
Quinoa is one of my favorite grains; I love the texture and how versatile it is. My go-to recipe is a jam packed quinoa salad, but I thought it would be fun to switch it up and make some quinoa bites! These are great for on the go eating, for kids and adults alike, etc. They are delicious dipped in a bowl of marinara sauce, alongside more greens, and with lots of fresh basil on top. These are vegetarian, but you could definitely add pepperoni, chicken sausage, or your favorite meaty pizza toppings.
The bites were made with Nature’s Greens Kale Greens. Their pre-washed greens have been amazing to use in my recipes and beyond. I trust all of their products, being that there are no added preservatives or chemicals. They triple wash their greens, which I really appreciate! If you are local to Atlanta, I have found some of their products at Sprouts and Whole Foods. I have another recipe on my blog that I created with their delicious mustard greens; my Chicken Sausage Noodle Soup with Mustard Greens. Click here for the recipe!
In addition, I added olives and onions to the mix; my personal favorite pizza toppings. I used dairy free cheese, but regular cheese would work just as well. I have tested these with little blocks of Miyoko’s vegan mozzarella and they came out awesome. You can definitely get creative here by using your favorite toppings!
Lastly, let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy!