These cute and festive heart-shaped scrambled eggs are fluffy and almost too cute to eat! There is a easy and unique way to prepare these lovable eggs and I am so excited to share them with you today!{Paleo, Grain-Free, Gluten-Free}
What is your favorite fast food breakfast? For me it’s hands-down the Egg McMuffin ala Micky D’s! So simple, but so good, when I’m on the go I order one of these through the take out window, remove the muffin (no wheat for me), and down it in 3-4 bites. Upon closer inspection, there isn’t any complicated or fancy stuff going on in the McMuffin, but it’s just so darn good! Are you with me?
I FINALLY made my own home-made Egg McMuffin copycat! It happens to be paleo and grain-free/gluten-free too! The english muffin is full of nooks and crannies and toasts up beautifully to get those nice crisp edges, while still soft and squishy in the middle. Thanks to Lexi’s Clean Kitchen (one of my favorite bloggers) for this recipe. The only thing I did differently is that I used the lids from a few mason jars in place of the “rounds” (that Lexi’s uses) to hold the batter in place on the cookie sheet. The resulting muffin is perfectly shaped and sized! Thanks Lexi!
I came up with the idea to make the eggs (and turkey) heart-shaped because Valentine’s Day is right around the corner. If you want somethin’ a little savory for V-Day breakfast this recipe is a great option. If you’ve got a sweet tooth like mine, you are likely to fill your quota on sweets relatively quickly on this holiday, so mix it up with a savory breakfast. It’s just as festive thanks to the cute heart shapes, and oh so yummy!
These scrambled eggs are extra fluffy because they are mixed in a blender. This ensured they are uniformly mixed and the blender introduces air into the egg mixture so they bake up light and fluffy!
The key to making egg heart shapes is to cook the scrambled eggs in an 8″x 8″ pan, that is greased on the bottom and sides. The eggs bake up fluffy and even. Once they are done, let them cool a little, then use a cookie cutter to make the heart-shaped eggs! Easy! You can do the same for the meat. Just use the cookie cutter (pressing down firmly and giving it a little wiggle) to cut a heart shaped piece of turkey or ham. Be sure to fry it up to get those crispy edges!
Stack it all together and take a bite!
If you LOVE pasture-raised eggs like I do, and eat them all the time (like I do) here is another awesome recipe: Sweet Potato Fry Skillet
Heart-Shaped Eggs {and Egg McMuffin Sandwich!}
These cute and festive heart-shaped scrambled eggs are fluffy and almost too cute to eat! There is a easy and unique way to prepare these lovable eggs and I am so excited to share them with you today!{Paleo, Grain-Free, Gluten-Free}
Heart-Shaped Eggs:
- 6 pasture-raised eggs
- 1/4 cup milk of choice (I used unsweetened/unflavored almond milk)
- 2 teaspoons oil of choice (or ghee for paleo, grass-fed butter)
- pinch of salt and pepper
Egg Sandwich:
- Paleo Sandwich Rolls/ English Muffin by Lexi
- 1 avocado (sliced)
- 2-3 sliced of turkey or ham
- Preheat the oven to 350 degrees F.
- Prepare the sandwich rolls, aka english muffins, according to Lexi’s directions (I used the lids from mason jars as my “rounds.” If you do this make sure you grease the rings so the bread is easily removed.)
- In a blender add the 6 eggs, milk, salt and pepper and blend on high for 30 sections.
- Grease the bottom and sides of a 8″x 8″ pan.
- Pour the egg mixture into the pan and place in the oven.
- Bake at 350 degree F for about 18 minutes, or until fully cooked through.
- Remove and let cool slightly.
- Use a heart-shaped cookie cutter to cut out heart-shaped eggs. Make sure to press down and wiggle to ensure a clean cut then use a fork to lift the heart-shaped egg cut-out.
- Next use the cookie cutter to cut out heart-shapes from the slices of turkey or ham, then pan fry until golden.
- Cut the english muffin in half and toast it up.
- Arrange the sandwich, served open-faced to show off your hearts!
