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Superstar This project was by Crafty Superstar #20: Amazing Paleo

About this project
Published

Time
Time:0h50
Difficulty
Pretty Easy

Posted By

Boise, Idaho
2013
Square small main sweet potato waffles
Square small bison egg muffin 1
Square small pesto 3
Square small choc chip macadamia nut cookie 6
Paleo Bison Egg Muffins...a simple and healthy Paleo snack for those of you on the go!

* Makes 36 muffins! If you only want 18, reduce recipe in half. If you only want 12, reduce recipe by 1/3.


Crafts

Recipe

  1. 1

    Prep all your ingredients, so you have them ready and good to go. Place muffin liners in the tins. Slightly spray coconut oil in each liner (egg wont stick to the liner this way). Set aside.

  2. 2

    Preheat oven to 375 degrees.

  3. 3

    Place skillet under medium heat and add coconut oil.

  4. How to bake a muffin. Bison And Egg Muffins - Step 4 4

    Once coconut oil melts, add onions (with salt and pepper) and cook until translucent.

  5. How to bake a muffin. Bison And Egg Muffins - Step 5 5

    Add mushrooms (with more salt and pepper) to your onions and cook for about 3 minutes.

  6. 6

    Add in ground bison (more salt and pepper!) and your curry powder. Cook until the meat is no longer pink.




  7. How to bake a muffin. Bison And Egg Muffins - Step 7 7

    Add in carrots and broccoli stems. Cook until carrots and broccoli soften a bit. Turn heat off and set skillet aside.

  8. 8

    In a mixing bowl, crack your eggs and whisk. Add in coconut milk, along with salt and pepper to taste. Mix well.

  9. How to bake a muffin. Bison And Egg Muffins - Step 9 9

    Grab your muffin pans and place them close to your skillet. Grab a tablespoon and with it scoop your bison/veggies mixture, adding it carefully to each muffin liner.

  10. 10

    Once all your bison/veggie mixture has been equally distributed in all 36 liners, grab your egg mixture and fill each liner (3/4 full) with it.

  11. How to bake a muffin. Bison And Egg Muffins - Step 11 11

    Bake each tray in the oven for 20 minutes. Let the muffins cool off for a minute. Grab a muffin, top it with Sriracha hot sauce and eat up!

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