Turkey Bacon Egg Muffin

These  Turkey Bacon Egg Muffin are part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.

Breakfast: Turkey Bacon Egg Muffins

Lunch: Nut Butter, Apple and Honey Sandwiches, Cheese Sticks and Bananas

Snack: Chipotle Rosemary Roasted Almonds

Dinner: Turkey Meatloaf, Whipped Cauliflower

Breakfast: Turkey Bacon Egg Muffins

Lunch: Whole Wheat BLT Pitas, Tomato and Cucumber Salad

Snack: Trail Mix

Dinner: Maple Bacon Cheddar Turkey Burgers, Sweet Potato Fries

I found a secret farm that sells delicious fresh eggs and I confess I have been buying at least a dozen a week! The owner must think she’s hit the jackpot. OK, so its probably not so secret, but I feel like I discovered buried treasure on a little country road in the mountains of Virginia. I plan to snap a few photos while I’m there picking up my fresh goods this weekend and I’ll share them soon. One of my favorite things, she has 12 brown chickens and one white chicken. (Did you know that brown chickens lay brown eggs and white chickens lay white eggs) So its fun to see if you’re going to get that 1 white egg in your dozen. This week, I was the lucky winner! My 4 year old LOVES this.

So, this Egg Muffin recipe is a version of the egg muffin recipe in our Paleo Kid Cookbook. (which you should totally buy by the way – its only $2.99 and has 30 fantastic kid friendly recipes in it) Its a fantastic Sunday afternoon recipe because you can save the extra muffins in a ziptop bag and have a quick and healthy breakfast for the rest of the week. I essentially made the cookbook version of the recipe with a few adjustments in the instructions, both versions are extremely delicious! It’s the fresh basil – it just adds a hint of flavor and freshness to the eggs that makes me smile.

Local Ingredient: Farm Fresh Eggs (bought from a local farm).