Well hello there Whole30, it is nice to see you again. If you are a regular then you know why I chose to go Whole30, if not welcome to my story.
A little over a year ago I started getting really bad migraines. I would still go to work, but it was painful being under the fluorescent lights and in front of a computer screen all day long. I saw my doctor about my migraines and I got prescribed a pill that was to be taken daily because they were happening so often. I would take this pill at night because it causes drowsiness. Man oh man, would these pills knock me out. I would pass out and be dead to the world. My S.O. at the time would turn on the lights, pack their gym bag for the next day, and get ready for bed all while I was out. It was scary. I went from being a light/normal sleeper to one that slept extremely heavy. The next morning? Groggy. All day long, groggy.
I didn't like what these pills were doing, but I didn't have any more migraines. That's good right? Until one day I got a migraine so bad I was physically ill. It was my first time to get physically ill. It was the first time I left work early. It was the first time I cried in the basement because it hurt so bad.
My cousin suggested I try Whole30 and then go Paleo from there, slowly introducing different foods to see how my body responds. So I did, and guess what? I stopped taking my migraine medicine, or what I was calling my magic pill. Well the holidays were just here and I strayed. I enjoyed all the foods and sweets, and I paid the price with migraines. YAY! Not. So for January I started Whole30 again to get back on track with my health. So I am sharing with you my new go-to breakfast. These are so easy!
Egg Muffins are very easy, you can pretty much do whatever combination your heart desires. I love chorizo... I mean I LOVE CHORIZO. So I try to incorporate it into as many meals as possible. Especially breakfast. When I made this I immediately made Taco Lasagna Casserole right afterwards for meal prepping, using the same skillet to brown my ground beef, hmmmm sooo good.
Chorizo Egg Muffins
1 lb Chorizo (Whole30 Compliant)
Salsa (Whole30 Compliant) - It's up to you on how much you want to use
1 Large Tomato- diced
1 Red Bell Pepper- diced
Avocado Oil - for skillet and muffin pan
Optional: Avocado, Spinach, and Coconut Cream Mix
Heat oven to 350
Heat a large skillet over medium heat.
Spray oil into pan, when hot put in red bell pepper.
Once bell pepper is soft add chorizo, break it up and cook all the way through
While Chorizo is in skillet, beat the 12 eggs together in a small bowl.
After the chorizo cooks, spoon a small mixture of mix into each section of a greased muffin tin.
Top each muffin cup of chorizo mixture with tomatoes and then eggs.
Put muffin tin in the oven for about 12 minutes, or until eggs have set.
Enjoy by itself, or on a bed of spinach with avocado, more salsa, and coconut cream mix
**Coconut Cream Mix- Take one can (13.5 oz) of Coconut Cream and mix with juice from one lime. Add zest from the lime if desired**