Last week Jeff & I went to a Cubs game. I think we’re seriously always in a rush when it comes to leaving the house which means I had to deal with breakfast, STAT! And that’s where these Savory Paleo Muffins made they’re pretty little debut.

If you’ve been to any stadium games you’d know it’s slim Paleo pickins when it comes to choices to eat during the game. Even though we don’t regularly eat right after we wake up, I decided to whip up these Savory Paleo Muffins and take them with us to hold us over for a little while.

Did you know the stadium opens a couple hours before the game starts? We arrived early enough to watch the players warm up, which was the reason we were in such a rush. It was quite interesting watching the players warmup. Some of the guys were doing sprints and stretching while others were just hanging out because it seemed like they were simply required to just be on the field.

There really weren’t all that many people hanging around during warmups. Those who were there stood near the dugout and eventually a few players (who I have no idea who they were) came over to sign some hats and stuff for the kids/adults.

If you didn’t already know, baseball is just not my sport. I prefer football, more specifically Bears football. :)

Funny thing is I can’t tell you the last time we went to a baseball game. Well, actually this is our second game this summer, but I’ll give the details about that first game some other time. I guess I can tell you the extremely abbreviated version…I was bodyguarding Brian Urlacher, Divergent and the Cubs lost. If you can figure out that puzzle, you’re a genius – or you’re our friend Billy who was with us all day :p

Anyway, back to the egg muffins. I only had about 30 minutes from the time we woke up to the time we left the house to get everything together…lucky for jeff, I can chop quickly! They went straight from the oven to a plate to the car and later into our mouths before we went into the stadium.

Cracking the eggs on top, rather than mixing them in, allowed the medium-to-hard yolks on top to still be noticeable when you bite in to them. If you prefer a little bit of a soft-to-medium yolk simply reduce the cook time a few minutes and make sure that the whites are fully set before you remove them from the oven.

The leftovers that we didn’t take with us were sent to the fridge in a sealed dish, but they didn’t last long. Not because they went bad, it’s just they were too good to let sit and were staring at me every time I opened the door. It’s like they were calling to be eaten.