What’s Inside: Kick off your week with some healthy meal prep like these easy egg hash muffins! They’re Paleo, gluten-free, and Whole30 friendly! Made with just eggs, olive oil, and leftover hash (aka ground meat and veggies), this is a simple protein-packed recipe that keeps you full all morning long.
There’s no better way to kick off a new year or new season of life than with some healthy meal prep! And these simple homemade egg muffins made with sautéed ground meat and veggies — aka hash — and pasture-raised eggs. Just bake for 30 minutes, and then enjoy. Easy!
Hash is my essential Sunday meal-prep recipe that I use as a base meal for so many different dishes. I love making it ahead of a busy week of work, school, and family responsibilities so that I have something tasty and healthy ready to heat up and enjoy. So naturally, using them as a filling in egg muffins had to happen for a fun breakfast variation since I love to get a lot of good protein in the morning! Store in the fridge all week long, and start your mornings getting filled up on a protein-packed breakfast. Kids love them, too!
Looking for more meal-prep tips? Check out my free meal-prepping guide, “The 20-minute AIP/Paleo Meal Prep System” (approved for even the picky eaters because it’s so flexible). You’ll also receive the latest recipes and wellness tips for your healing journey sent directly to your inbox!
Start by beating your eggs together in a small bowl, and set aside.
Then, simply toss a tablespoon or more of the ground meat and veggie hash into a prepared, greased muffin tin, and pour the beaten eggs over the top leaving a little bit of room for the egg cups to rise.
Bake these homemade egg cups at 350 degrees for 30 minutes, and you’re done! Store for meal prep in the fridge in an airtight container for 5 days or freeze for 3 months. Reheat them in the microwave for a minute or two wrapped in a damp paper towel.
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