I always have a hard time with breakfast ideas, especially when we are doing a challenge or really trying to stay clean… here is a Paleo, Lurong approved recipe! Good eats!
VEGGIE AND MEAT MUFFINS
Prep Time: 0 hours 25 mins
Cook Time: 0 hours 20 mins
|1/2||medium sweet potato grated|
|2||large Portobello mushrooms diced|
|1||red onion diced|
|2||garlic cloves peeled and minced|
|2||medium carrots diced|
|1/2||red bell pepper diced|
|1||grass-fed ground meat|
|2||Tbsp coconut oil, divided. Plus a bit more for greasing the muffin pan|
|1/2||Tbsp dried oregano|
|Pinch of red chili flakes|
|Sea salt and freshly cracked black pepper to taste|
Preheat oven to 355
Place 1 Tbsp coconut oil into a large skillet and heat on medium. Once heated add in your diced onion and stir. Cook until softened and then add in your minced garlic. Stir this for a few seconds or until you can smell the garlic.
Throw in your ground meat and use a wooden spoon to break up the meat into pieces. Once the meat starts to brown season with some sea salt and freshly cracked black pepper and the dried oregano. When the meat is just close to being done pull the skillet off the heat and remove the meat mixture into a heatproof mixing bowl.
Place the skillet back on the heat and add in another 1 Tbsp of coconut oil. Add in your grated sweet potato and diced carrots. Cook until just softened, then add in your diced red bell pepper and mushrooms and cook for another few minutes. Season with the red chili flakes, sea salt and freshly cracked black pepper. Add the vegetables to your meat mixture and stir to combine.
In a separate bowl whisk together the eggs then pour this into the meat and vegetable mixture. Mix well. Take a standard 12 cup muffin tray and grease each cup with some melted ghee. Using a spoon, spoon the meat and vegetable mixture into each cup until the mixture has finished.
Bake for 15-20 minutes. Remove from the oven and allow to cool a little before removing from the tray.