Paleo egg muffins
Ingredients
- 8 eggs
- 2 tablespoons water
- 3 sticks asparagus
- 3 diced grape tomatoes
- pinch sea salt
- pinch pepper
Instructions
- Preheat oven to 350. Put everything but the diced grape tomatoes in a food processor or blender. Blend. Pour into greased silicone muffin cups or paper liners in a muffin pan. Once in the muffin pan (the ingredients, not you), add the tomatoes for garnish–they should float to the top, but no problem if they don’t. Bake for 15 minutes or until the tops of the muffins are set. Can refrigerate for a few days and microwave to warm.
