The question I often get is what to eat for breakfast on a paleo diet?  Eggs feature highly, as they’re an easy convenient food.

Whilst I changed my own diet and thereby my breakfast habits more than 2 years ago, my family’s breakfast hasn’t followed suit. So cereal and bread still feature on the menu. And yet, I’ve become more and more aware of the fact that when my kids have a breakfast laden with sugar*, their energy levels go through the roof (not in a good way).

(*Cereals and bread are highly processed starchy carbs that become glucose once it’s gone through the digestion process)

So I have stopped buying cereal (still bread occasionally, but I stick to good quality sourdough, which is a better choice).  I have started serving them with breakfast similar to mine.  So here come sausages, bacon, eggs and vegetables (usually carrot and cucumber sticks).  Once they even talked about “lunch” before correcting themselves, but essentially they are now eating “lunch food” at breakfast.  Sweet breakfasts are actually a fairly modern invention.  In a lot of cultures, people eat the same thing at breakfast as at other meals.

The title is also misleading, as I never “sneak” vegetables in. I think it’s important that children know what they are eating and where it comes from. Changing habits and taste buds can take a while, so don’t despair if your children push back on the food offered. But keep offering it.

Long intro for this new recipe, but something I put together in a very short time.


Vegetable muffins

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Caroline Lamont
A simple egg muffin, loaded with vegetables. Great for breakfast, snacks or any meal, warm or cold
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, dinner, lunch, Snack
Servings 12 small muffins


  • 1 onion
  • 2 carrots grated
  • 1 courgette grated
  • 2 tbsp olive oil extra virgin
  • 6 eggs
  • 3 bacon rashes (optional)


  • Pan fry the vegetables in olive oil until soft
  • Scoop a tbsp of vegetables into a muffin tins
  • Beat the eggs into an omelette
  • Season with a bit of salt
  • Pour the egg mixture on top of the vegetables
  • In the warm oven (180 degrees), for 10-12 mins until the “muffins” have turned golden
Keyword dairy-free, Gluten Free, Paleo, vegetables

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