Egg Muffins: An Easy Breakfast Alternative

Egg Muffins

The teacher schedule requires you to get up early, leaving very little time to prep for breakfast… unless you get up way earlier, but that’s no fun. Getting enough sleep is a big part of the Primal lifestyle, right? 🙂

Since the beginning of school is just around the corner, I searched for a quick breakfast alternative that I can make on the weekends and prep for the entire week. Egg muffins are a fantastic option because it only takes about 10-20 minutes to prep and about 20 minutes to cook. The recipe makes 12 muffins that are easily frozen if you don’t eat them within a few days. Then, you can just reheat them for about 30-40 seconds on 70%, and you’re good to go!

The original Scrambled Egg Muffin recipe is located on the Taste of Home recipe section of their website. To make it fully Primal, just substitute real butter out for Pam Cooking Spray. I also substituted the sausage out for ham, but you could also use bacon. I think next time, I’ll try the sausage option. I also want to experiment with adding freshly diced tomatoes or maybe even Rotel. I’ll update this post after I try out those options. After reading through the comments, it also seems as if the silicone liners are the only ones that work, so make sure to not use any paper liners with these muffins.

Let me know what you think if you try it out! 🙂


Primal Peachy Lemon Ice Cream and Topping

Many people believe that going Primal or Paleo requires you to give up all delicious foods. That may be the truth for some things, but ice cream (luckily) is not one of them.

I randomly found the Red, White, and Blue Primal Ice Cream recipe by Cavewoman Cafe and thought it was a great alternative to the “other stuff” you get at the supermarket. After making a few changes to it, I came up with this concoction:

Primal Peachy Lemon Ice Cream and Topping

peachy lemon ice cream

Peachy Lemon Ice Cream
Makes 5-7 servings

3-4 small peaches (can substitute for any fruit)
2 cups of whole milk (can substitute coconut or almond milk for a different taste)
1/2 cup of maple syrup
1 tablespoon of pure vanilla extract
1 lemon’s zest and juice

After you have peeled the peaches, cut them into small pieces and place them into a large mixing bowl. Using a fork, mash the peaches until they are the desired consistency you want for the ice cream. Add the milk, maple syrup, vanilla extract, and lemon to the mixture and stir. Pour the mixture into a 2 quart ice cream maker and allow it to process until it achieves a soft serve consistency.

Lemon Whipped Topping
Makes 10-15 servings
NOTE: Since this makes such a large bowl of whipped topping, you may want to refrigerate what is left over and use as a topping for a pound cake, tea, or something similar.

1 pint of heavy whipping cream
3 tablespoons of maple syrup
1 lemon’s zest
1 teaspoon pure vanilla extract
1/4 teaspoon pure lemon extract

Using a handheld mixer, mix the heavy whipping cream, maple syrup, vanilla extract, and lemon extract until you achieve the appropriate consistency. Make sure you gently increase the speed of the mixer to thicken the topping’s consistency. Add the lemon zest afterward and stir together.

Scoop two heaping spoonfuls of the peachy lemon ice cream into a serving bowl. Put a small dollop of the whipped topping on top of the ice cream and enjoy!

 Nutritional Information