Quick & Easy Egg Breakfast Muffins (Paleo)
These protein packed muffins are perfect for a grab and go breakfast or a snack. Great for kids lunchboxes! (Paleo, grain-free, gluten-free, dairy-free)
During these lovely sunny months, I tend to swap out the rich creamy chocolate recipes for fruity ones. I save my dairy-free hot chocolate for chilly nights instead.The flavors and textures in this recipe are light and perfect for this time of year, letting the fresh strawberries act as the star of the show. It makes a gorgeous addition to a Summer party spread!
This delightful cake has three separate components: the sponge, the frosting, and the fresh toppings (that really make it what it is).
Two fluffy layers of light and airy lemon cake free from flour and gluten, dairy, or refined sugar. This cake base comes together in just a few simple ingredients and is fluffy due to the eggs! If you prefer a denser texture, you can use three eggs instead of four but I think the additional egg makes the texture just perfect. You could also stud the batter with some little strawberry chunks if you fancy.
My infamous vanilla frosting with a little lemon extract to add some oomph. I love strong flavors and the lemon extract really is the icing on the cake.
The best part! Please make sure you're buying organic strawberries as they are one of the most heavily sprayed crops out there. Nothing beats fresh organic strawberries and whispers of lemon zest. Feel free to add other berries or fruits too!
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Paleo Egg Vegetable Muffins
8 bacon rashers (we get ours from our local farm here in Texas)
8 organic eggs
1 cup diced red bell pepper
1 cup diced onion
1 cup spinach
pinch of Himalayan salt
pinch of black pepper
2 tablespoons unsweetened nut milk
- Preheat oven to 350 degrees.
- Line a baking tray with 8 cupcake liners.
- Wrap one bacon rasher around the edge of each case and transfer to oven for 5 minutes.
- Meanwhile, beat eggs together in a large bowl.
- Mix chopped spinach, bell pepper, onion, salt, black pepper, and milk into the beaten eggs.
- Remove tray from the oven and pour egg mixture evenly into prepared muffin cups.
- Bake for around 20 minutes. Remove and enjoy. These muffins can be eaten warm or cold, they are the perfect snack or as part of a grab & go breakfast!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
Paleo Strawberry Lemonade Cake
A delicious grain-free, paleo approved lemon sponge cake with sugar-free, dairy-free frosting and fresh strawberries.
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