Friday, June 13, 2014

Re-Inventing Breakfast #pff Style

The dont's in the whole30 program are no Sugar, Dairy, Grains and Legumes which pretty much cancels everything I typically eat for breakfast for the last oh-so-many-years.  I know, I am one of those people that can eat the same thing for a week.  In my case, breakfast would always be either berries with greek yogurt, a fruit smoothie with greek yogurt or steel cut oatmeal with a packet of stevia, topped with raisins and slivered almonds.    This week, the second into my whole30, I am having these delicious and protein rich Meat & Spinach muffins adapted from the "Well Fed" cookbook.  This is also my first post!
 My husband has been supportive of my new found lifestyle and has agreed to change what he eats for breakfast (don't even get me started on what he eats for breakfast every day) and dinner. By the way, he has already lost 7 lbs in a a funny story - I left a meat muffin for him on the kitchen table last Monday morning before he flew to San Francisco for business.  He got back late last night so I asked him how he liked them.  His response "they are not my favorite of the things you've made lately".  Hmm..."really, why" I asked.  "I don't know, maybe they would taste better warm" he says.  Gasp!!!! "You ate them cold" I say.  "Honey, this needs to be eaten HOT - it is a meat and spinach muffin!"  I am still cracking up he ate it at room temperature - in this case probably still a bit cold from the refrigerator - just like he would the muffins he gets from Starbucks every morning.  Yep- I told you, don't get me started on his breakfast ritual.
You will need:
1 1/2 lbs of grass fed, organic ground beef
3 bags of frozen spinach (thawed)
1 small onion diced
3 cloves of garlic minced
1 tsp salt, 1/2 tsp black pepper
1 tbsp coconut oil (Organic, extra virgin 7 cold pressed)
3 large eggs (I buy pasture raised, vegetarian fed chicken's eggs)
12 cup muffin pan
muffin liners
Here's How you do this:
Preheat oven to 375
Empty your spinach in a colander and with the back of a wooden spoon, press down to drain all of the liquid -you should end up with a ball of clumped spinach
Heat a large saute pan with 1 tbsp of coconut oil
Add onions and garlic, saute for about 3 min till onions are tender and transluscent
Add the ground beef, continue to saute until browned, about 5-7 min
Add the spinach and mix just until incorporated
Turn heat off, add the beaten eggs and mix well into the spinach/ground beef mixture
Measure 1/2 cups of the meat mixture into the lined muffin pan(you should have enough for 12 muffins)
Bake at 375 for 35-40 minutes
*Refrigerate left overs but do heat it up before eating
Here's what I will do next time:
Add sliced button or cremini mushrooms for a meat, spinach & mushroom muffin



  1. Looks and sounds yummy...can't wait to try them!

    1. I know this is you Dee- I can't wait for you to try them too:)
      Let me know how you like them.

  2. Could you half cook and freeze them for a quicker everyday bfast since it makes so many?

    1. I have not tried it myself but I don't see why not.