Wednesday, November 6, 2013

Grab and Go Egg Muffins (guest post from Eileen @ Phoenix Helix)

I'm so honored to have Eileen from Phoenix Helix guest post today.  I'm a huge fan of Eileen's blog.  Eileen heals Rheumatoid Arthritis naturally with healing foods and holistic remedies.  She is wealth of information.  Here are just a few of my favorite posts from her blog: How to Survive an Autoimmune Flare is one of my all time favorites.  She shares her experience with us on the AIP diet.  And Want to learn how to make your own Kombucha?  Eileen's got you covered!  Thank you Eileen for joining me today and sharing this awesome (and super easy) recipe.  

Here's Eileen...

I’ve been loving Amber’s series on gluten-free muffins, and she’s been kind enough to let me jump in with a totally different kind of gluten-free muffin. One that’s basically an omelet in muffin form, and a great meal “on the go.”
First, I should tell you a little bit about myself. Like Amber (and many of you), I have an autoimmune disease, and how I eat greatly affects how I feel. For me, it’s rheumatoid arthritis, and I’ve used a blend of the GAPS and Paleo diets to lower my pain by 95%. You can read the details of my story on my blog, Phoenix Helix.
Healing diets are transformative, but they’re also time-consuming, so I love recipes that are easy, delicious, and freezer-friendly. This recipe fits the bill. I’m not the first person to think of this idea. You’ll see lots of variations of egg muffins on paleo blogs. This is my version (so of course, I think it’s the best!) Why? Bacon makes everything better, and the scallions bring great flavor, along with 120 times the antioxidants of regular onions. How’s that for a nutrient-dense breakfast, lunch, or snack?
Grab & Go Egg Muffins 
(Dairy-free, Grain-free, and SCD/GAPS/Paleo –Friendly)

-8 slices bacon (additive-free)
-1 bunch scallions
-12 eggs
-¼ tsp. salt
-¼ tsp. pepper

1. Preheat oven to 350 degrees, and line muffin pan with paper liners.
2. Slice scallions (both the white bulb and dark green stalks). Set aside.
3. In a large skillet, cook bacon over medium heat, to your preferred crispiness. Remove bacon from pan and allow to cool, then break into little pieces.
4. Pour off excess bacon grease from skillet, leaving behind enough to sauté scallions. Sauté the white parts of the scallions for 1-2 minutes.
5. Divide bacon & scallions between the muffin cups (including the uncooked dark green scallion slices).
6. In a large bowl, whisk the eggs, salt & pepper together. Pour into large measuring cup or pitcher for easy transfer to the muffin tins.
7. Bake until muffin centers are solid. (Approximately 25 minutes).
8. These muffins freeze well, and taste good hot or cold. Enjoy!
Makes 12 muffins

Eileen's blog Phoenix Helix focuses on healing autoimmune disease through diet and lifestyle. The Phoenix represents rising from the ashes. The Helix represents the magic of epigenetics – our ability to change the expression of our genes and therefore our health. Her blog features recipes, research and personal stories about the autoimmune experience.  Keep up with Eileen's amazing posts on Facebook or follower her via email.
Shared on: Slightly Indulgent Tuesdays 


  1. "Bacon makes everything better..." YES!! I couldn't agree more with that statement! These little beauties look fabulous, Eileen!

    1. I can't wait to make these!! They look so amazing and I love how simple they are to make!

  2. Visiting from Fat Tuesday. These look amazing and SO simple! I can't wait to try. It would be nice to have at least a few mornings where I'm not cooking eggs. :)

    1. Hi Erin. I can't agree more. And I love that Eileen has tested these in the freezer. How great!

  3. These sound great ~ Can't wait to try them!

  4. They look good and certainly like they would be good hot or cold! Yummy. :)

    1. Agreed. These are the perfect little snack anytime and at any temperature. :-)

  5. These look awesome! Thanks so much to BOTH of you for sharing this on Waste Not Want Not Wednesday.

  6. Oh I love this, pinning to my breakfast board. Thanks for sharing on Real Food Fridays.



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