For a hectic morning, these Paleo egg muffins make the ideal gluten-free breakfast. Rich in vegetables and high in protein, they can be prepared in advance and quickly consumed.

Ingredients: 8 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup chopped spinach. Salt and pepper to taste.

Instructions: Set the oven temperature to 175C 350F. Beat the eggs thoroughly in a bowl. Add the chopped spinach, tomatoes, onions, and diced bell peppers. Blend thoroughly. To taste, add salt and pepper for seasoning. Use coconut oil to grease or line a muffin tin with parchment paper liners. Evenly pour the egg mixture into each muffin cup. Bake for 20 to 25 minutes, or until the tops of the egg muffins are lightly golden and set. Let cool slightly before arranging to serve. Savor these healthy, gluten-free Paleo egg muffins for breakfast!

Prep Time: 10 minutes

Cook Time: 20 minutes