PALEO BREAKFAST MUFFINS
Serves: 12 muffins
9 large eggs
200grams lean chicken mince or chicken breast chopped
1 red, green, or yellow capsicum, I used a mix of colors because that is what I had
½ cup frozen kale, chopped
¼ teaspoon pepper
Preheat oven to 220 degrees, spray a muffin tin with non-sticking cooking spray or use coconut oil. I used coconut oil. Set aside.
Brown the ground chicken in a medium-sized pan over medium-heat.
In a large mixing bowl, whisk the eggs and then add in the chicken, capsicum, kale, and pepper. Pour the batter into the muffin tins, filling ¾ of the way. Bake for 20-25 minutes, my oven needed 23 minutes.
Allow the muffins to cool for 5 minutes, use a knife to loosen from the sides.