7265be1f-6704-4031-a859-b1fe4e4f583a_Egg-Muffins

Ingredients
2 tbsp (30 ml) of fat from the bacon (or coconut oil)
½ onion, minced
4 leaves of Swiss chard (or spinach or kale), diced pretty small
8 eggs
¼ cup (60 ml) coconut milk
2 tbsp (16 g) of coconut flour
1 lemon, grated rind and juice
5 slices of bacon, diced
½ tsp pepper
⅛ tsp cayenne pepper (or more to taste)

Instructions
Preheat the oven to 350°F (180°C, or gas mark 4) and grease muffin tin with about 1 tablespoon (15 ml) of coconut oil or bacon fat. In a skillet over medium heat, warm the rest of the bacon fat or coconut oil. Sauté the onion until soft, then add the Swiss chard and cook until just wilted, about 2 minutes. Remove from heat. In a large bowl, mix the eggs, coconut milk and coconut flour. Add the rest of the ingredients to the bowl and mix. Pour egg batter into the muffin tin. Bake for 15 to 18 minutes or until the centers look set. Remove from the oven and cool. Store in the refrigerator.

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