Recently, I have been eating a LOT of eggs due to the Whole 30 Challenge.
No complaints, but this week I was looking for a little variety for my morning meal. ย While I was at the grocery store I saw a can of crab and I got the crazy idea to make mini egg muffins with crab and veggies in them…so the following day I did just that!
I wish I had more of a story on this recipe for ya, but sometimes my kitchen experimentation is pretty simple. ย I think about a food combo. ย I try it. It either works or it doesn’t….I’d like to think these totally worked!
I made them in my mini muffin tins because anything mini is just so darn cute! ย Also, they are more like bite size little snacks so they can be eaten for breakfast OR for a little protein and veggie pick me up.
Whenever you decide to eat them, enjoy! ย You really can taste the flavor of the crab, which is a nice compliment to the egg and something a little different than your standard scrambled egg or egg muffin flavor.
The ingredients in these muffins are clean, gluten free, dairy free, Whole 30 compliant, and I am pretty sure they are paleo. ย Brian gave them the seal of approval, so even if you don’t have a food sensitivity, allergy, or are following a strict plan…you can enjoy these little egg muffins too ๐
Ingredients:
Directions:
*I stored mine in the refrigerator for easy to grab breakfasts throughout the week, but they are great fresh too!
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I need to make these!! They would be perfect for a quick breakfast to grab and eat!
They are so easy to grab and go ๐
This reminds me of my cheesy egg & crab waffles. I like the idea of turning them into muffins. So convienent!
YES!! So similar!