The egg muffin is probably the perfect Paleo breakfast on the go. It’s portable but actually good for you and not something I’m going to get sick and tired of eating after a day and a half because you can do almost anything with it. I guess you’re screwed if you don’t like eggs, though. Sorry.
This is my first week back at work after my class ended, which is actually pretty terrible because I haven’t had to wake up at 4:30am and drive an hour into PT for three weeks. It was wonderful. I was waking up on my own accord, fixing coffee and breakfast, not running around like a crazy person trying to get my sh*t together…it’s the little things. I almost forgot what it feels like to bang around the house in the dark trying to get ready without waking The Man, then undergoing the physical struggle it is not to fall asleep at the wheel.
The good news is that I’ve only got three more months of this crap commute…I’m moving in May! I made it very clear to The Man that I will not live more than 20 minutes off post this time. If I can sleep in an extra hour till 5:30, I will be much more pleasant to be around, trust me. This is not up for discussion.
After my foray to San Antonio and adventures in hotel living, I’m a little OD’d on Paleo convenience food–nuts, Paleonola, sweet potatoes, etc. The eggs and veggies in these are exactly what the doctor ordered…top with some guac, and you’ve got a nutritional powerhouse. I’m a little puffier than I’d like, so the goal in the next few weeks is definitely to clean up my act…it would be great, too, if I could not look like a red balloon on my wedding day. Just sayin’.
Carbonara Egg Muffins
(Makes 1 Dozen)
1 Small Spaghetti Squash (you’ll probably have some left over)
1 T Olive Oil
4 Slices Bacon
1 T Herbs de Provence
2 Cloves Garlic, minced
1 Onion, chopped
1 t Parsley
Salt and Pepper to taste
Bake the spaghetti squash whole for one hour at 400 degrees. Remove and cool, then cut open and scoop out the innards with a fork and discard the seeds.
Heat the olive oil over medium high heat and cook the bacon until crisp, then add garlic and onion. Cook until onions are translucent.
Beat the eggs in a large bowl or blender, adding the seasoning.
To assemble in greased muffin tins, spoon some of the spaghetti squash into the bottom of the cups.
Then spoon the bacon/onion mixture over the squash.
Then top with beaten eggs, allowing it to settle before placing in the oven.
Bake at 375 degrees for 20-25 minutes until firm to touch. Store refrigerated in an airtight container. They reheat really well in the microwave, although I thought the were awesome cold topped with guac!
(These were inspired by this dish, which I plan on making soon for their photo contest!)