Call them what you will – egg muffins or mini frittata cups – this is a fun way to eat your eggs, and on Paleo, I eat a lot of eggs, usually scrambled or as omelettes, since over easy and poached aren’t as fun without toast for dipping.

Spray a muffin tray with non-stick spray. I use olive oil. Be generous or you’ll have trouble getting them out.

You want 3/4 to 1 egg per muffin; I used five eggs to make six muffins. Beat the eggs together (non-Paleo folks might want to add a little milk), and then add whatever raw veggies you’d like. I made mine with red bell peppers and mushrooms as well as sliced ham.

Pour directly into each cup just below the rim. You can top them with cheese, but I settled for a sprinkle of dill weed.

Bake at 425 degrees for approximately 20 minutes.

Let cool before removing from pan.

I had bacon with mine. 🙂