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. 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. I think about a food combo. 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! 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! 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. 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 🙂
*I stored mine in the refrigerator for easy to grab breakfasts throughout the week, but they are great fresh too!
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