Paleo Southwestern Breakfast Muffins

LAST WEEK OF WHOLE30!! If you are scratching your head about what the heck Whole30 is check out It’s Not A Diet…It’s A Challenge. If you are scratching your head about why the extra exclamation point is needed let me explain. I am not only finally on the upswing of Whole30 (so many victories happening!) but also only one week away from a nice little celebratory cocktail after 30 days of NO ALCOHOL…and did I mention I had a toddler? Ya, I’m ready for a drink.

I do have to say, this second round has felt a little longer than my first round. Perhaps because I knew what to expect so the “newness” wasn’t distracting me from counting down the days. That being said, I’ve been able to focus more on exploring and creating my own recipes this time around. This particular concoction came to be when I got sick of making breakfast every morning. Waking up to a toddler at 6:30 every morning means mamma needs coffee immediately and a quick breakfast. Normally that means oatmeal or cereal but Whole30 kicks those to the curb and supports a nice protein breakfast. Luckily this keeps full and energized a lot longer but I was missing the convenience of my quick carbs. Being hungry in the morning while I stood over the stove scrambling eggs and sweet potatoes most mornings was getting old.

So, I made it my mission to figure out some yummy breakfast muffins to fulfill my needs. I’ve made many non Paleo and Whole30 approved breakfast muffins including these ones from Play Party Pin (SO GOOD!). I knew these were something that could be made any time of day and be ready to go in the fridge whenever I needed. Now…to adapt for Whole30.

My magic moment came when I found this Turkey Chorizo at Whole Foods. Why chorizo? Because it packs so much flavor! You can make these with regular sausage but I assure you, you’re not going to get as much flavor or kick without a yummy chorizo.

Next, all those favorite southwestern flavors – cilantro, green onions and red pepper. I have a confession here…I used to HATE bell peppers. Like all of them. I’m still not a fan of raw ones but I have grown to love the sweet peppery flavor they add to a dish when cooked. Not to mention the pop of color they add to any dish.

You’ll want to cook the chorizo first so throw it on the stove while you crack and whisk your eggs. You’ll know it’s done when it starts to clump up and look like your regular breakfast sausage. Go ahead…snag a taste 🙂

Chop the veggies and cilantro and fold all the ingredients into the whipped eggs. Be sure to spray your muffin tin with some Canola Oil or nonstick of your choice. Now, GET A LADLE! Not only will it keep you from making a mess but it will also help you get the good stuff in each muffin cup and not all at the end.

Voila! How easy are those? Let them cool in the pan a bit before removing and keep in an air tight container in the fridge. Nuke them for about a minute or eat them cold!

INGREDIENTS

• Turkey Chorizo (Diestel pictured above is Whole30/Paleo compliant)
• 1 Red Bell Pepper
• 9 eggs
• 2 green onions
• 1 1/2 tbsp cilantro
• salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350. Spray 1 muffin tin with Canola oil or nonstick cooking spray
2. Cook chorizo completely in pan (should look like picture above)
3. Whisk 9 eggs together in large bowl
4. Seed and dice red pepper, chop green onions on the bias, chop up cilantro
5. Fold all ingredients into eggs and season with salt and pepper
6. Using a ladle, evenly distribute mixture into muffin tin
7. Bake in oven for 12-15 mins – you’re looking for the eggs to be fluffed up and bounce back to the touch
8. Serve warm, room temperature or cold! Store in air tight container in fridge