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    Aug 20, 2018 · Modified: Feb 17, 2021 by Chelsea · This post may contain affiliate links ·

    Paleo Breakfast Egg Muffins

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    Paleo Breakfast Egg Muffins are a great grab-and-go option for busy mornings! They are loaded with bell peppers, kale, and delicious homemade ground sausage. Paleo, Whole30, low-carb, and keto-friendly! 

    egg muffins

    Paleo Breakfast Egg Muffins Recipe

    Breakfast egg muffins are always a winner because they are great for meal prep. I like to prep and bake them on Sunday, and they store all week beautifully long! They are incredibly easy to whip together, and I love how you can make many different combinations. Below I shared a few different combinations that would be delicious together.

    When I was doing a round of Whole30, it was always hard to find compliant breakfast sausage that didn't have any added sugar, so I decided to make my own. Last week I shared my recipe for ground breakfast sausage for casseroles, and it's delicious. It makes a little more than what we need for these breakfast egg muffins so I put the rest in the freezer, which will last for 3-4 months.

    breakfast egg muffins

    Delicious egg muffin combinations to make:

    • Ham and cheddar
    • Pizza (tomato, basil, mozzarella cheese)
    • Buffalo chicken (diced cooked chicken and buffalo sauce)
    • Bacon and cheese (sharp cheddar, white cheddar, smoked gouda)
    • Broccoli and cheddar cheese

    muffin tin eggs

    Can I freeze these paleo breakfast egg muffins?

    Of course! You will want to make the egg muffins and allow them to cool completely and then wrap them in plastic wrap and foil and freeze. They will store in the freezer for up to 3 months. To reheat all you need to do is unwrap the breakfast egg muffins and microwave them for 30 seconds or you can use a toaster oven.

    paleo egg muffins

    Helpful tools:

    • Nonstick 12-cup muffin pan
    • 3-Piece glass mixing bowl set
    • Silicon baking cups
    3.77 from 21 votes
    muffin tin eggs
    Print
    Paleo Breakfast Egg Muffins
    Prep Time
    5 mins
    Cook Time
    25 mins
    Total Time
    30 mins
     

    Paleo Breakfast Egg Muffins are a great grab-and-go option for busy mornings! They are loaded with bell peppers, kale, and delicious homemade ground sausage. Paleo, Whole30, low-carb, and keto friendly!

    Course: Breakfast
    Cuisine: American
    Keyword: breakfast, healthy, savory muffins, vegetables
    Servings: 6
    Calories: 124 kcal
    Author: Chelsea
    Ingredients
    • 9 large eggs
    • 8 ounces ground breakfast sausage
    • 1 red bell pepper, diced
    • 1 yellow bell pepper, diced
    • ½ cup frozen chopped kale
    • ¼ tsp freshly ground pepper
    Instructions
    1. Preheat oven to 350 degrees, spray a muffin tin with non-stick cooking spray or place silicone baking cups in muffin tin. 

    2. Make the ground sausage or if using store-bought sausage, brown the sausage in a skillet over medium heat.  Discard the grease. 

    3. In a large mixing bowl whisk together the eggs, sausage, red and yellow bell pepper, kale, and pepper together until combined. 

    4. Pour the mixture into the muffin tin and only fill ¾ of the way and bake for 20-25 minutes. Allow the muffins to cool, then remove from muffin tin. 

    Recipe Notes

    For the nutrition information, I calculated half of the ground breakfast sausage into the breakfast muffins. If you use different breakfast sausage, please re-calculate the nutrition information.

    Nutrition Facts
    Paleo Breakfast Egg Muffins
    Amount Per Serving (1 muffin)
    Calories 124 Calories from Fat 75
    % Daily Value*
    Fat 8.3g13%
    Carbohydrates 2.1g1%
    Protein 9.7g19%
    * Percent Daily Values are based on a 2000 calorie diet.

    This recipe was originally published in October 2014 but recently updated with new photos on August 2018.

    « Ground Breakfast Sausage for Casseroles
    Incredibly Easy Alfredo Sauce »

    Reader Interactions

    Comments

    1. Sarah says

      November 09, 2014 at 7:13 pm

      Thank you so much for this Recipe!! I have so much trouble in the mornings trying to fix a quick breakfast for my daughter before having my coffee. They look delicious, now, do you use mini muffin tins or regular muffin tins?

      Reply
      • Chelsea says

        January 12, 2015 at 5:29 pm

        Hi Sarah! I used regular muffin tins. 🙂

        Reply
    2. Kim says

      December 06, 2014 at 10:46 am

      do you cook the sausage before adding to eggs?

      Reply
      • Chelsea says

        December 29, 2014 at 11:08 am

        Hi Kim - I did cook the sausage before adding to the eggs. Will update the recipe! Thank you so much. 🙂

        Reply
    3. Kimberly Morrison says

      December 13, 2014 at 2:34 pm

      Just made these for the hubs and myself and all I can say is DELICIOUS!

      Reply
    4. Beth says

      January 06, 2015 at 10:11 pm

      Can use spinach instead of kale? And add a small amt of parmesan cheese?

      Reply
      • Chelsea says

        January 12, 2015 at 5:22 pm

        Hi Beth. You can definitely use kale and add the Parmesan cheese. With adding the cheese, they will no longer be Paleo.

        Reply
    5. Olivia says

      January 27, 2015 at 4:38 pm

      Great recipe! Can these be frozen and reheated in the microwave? Thanks!

      Reply
      • Chelsea says

        January 28, 2015 at 1:39 pm

        Hi Olivia! They are freezer-friendly and can be reheated in the microwave. You can either allow them to defrost from the freezer or you can heat them in the microwave for about 1 minute.

        Reply
    6. Ester Perez says

      February 18, 2015 at 1:02 am

      These look great! On day 16 of Whole30 so this recipe is perfect! I just made some Homemade Sweet Italian Sausage that is Whole30 approved so I will add this to these. Thanks! Ester

      Reply
      • Chelsea says

        February 23, 2015 at 7:35 pm

        Hi Ester! The sausage sounds like a great addition! 🙂

        Reply
    7. Mandy says

      March 02, 2015 at 9:30 pm

      These look great! Just started Whole30 and am trying to build my recipe arsenal. One question, how many muffins make a serving for a meal on Whole30? I'm thinking 1 or 2. Thanks!

      Reply
      • Chelsea says

        September 09, 2015 at 2:00 pm

        For me, I always need at least two.

        Reply
    8. Milu says

      April 14, 2015 at 4:40 am

      Beautiful, simple and delicious, that's what I want in a recipe 🙂 so thank you very much for this 🙂

      Reply
      • Chelsea says

        April 19, 2015 at 10:36 am

        Oh, me too - Milu! You're very much welcome. Enjoy. 🙂

        Reply
    9. Jill says

      May 04, 2015 at 9:18 am

      This recipe looks delicious! I am going to be starting my first Whole30 soon... I hope anyways lol. I am trying to get every meal planned out ahead of time or I will for sure fail.
      I like that this is a simple meal. A lot of the Whole30 recipes I have found are complex and makes me feel overwhelmed!
      Thanks for sharing!!

      Reply
    10. tressa says

      May 12, 2015 at 1:47 pm

      My version: 9 eggs, .5 cup of frozen spinach, 2 bell peppers and 1 tomato. My question is if it's whole 30?

      Reply
      • Chelsea says

        May 13, 2015 at 7:46 pm

        Sure is, Tressa!

        Reply
    11. Mele says

      May 31, 2015 at 2:49 pm

      How long do you recommend keeping these in the fridge? Would they last from Sunday night to Friday?

      Reply
      • Chelsea says

        June 13, 2015 at 1:27 pm

        I recommend 3-5 days in the refrigerator, Mele!

        Reply
    12. Harriet says

      August 31, 2015 at 11:07 am

      Can I use bacon pieces instead of sausage?

      Thanks

      Reply
      • Chelsea says

        September 09, 2015 at 1:46 pm

        Sounds like a delicious substitute, Harriet!

        Reply
    13. Kim says

      September 13, 2015 at 2:30 am

      hi Chelsea
      If I lessen the eggs, does it alter the recipe? Instead of 9, will five work?

      Fab recipe though. I've been looking for a tasty snack recipe for ages.

      Thanks kim

      Reply
      • Chelsea says

        September 14, 2015 at 1:44 pm

        Hi, Kim! Great question. Decreasing the number of eggs will alter the recipe. There will not be as many muffins and more filling in each. Hope that helps.

        Reply
    14. kelly says

      November 06, 2015 at 7:34 am

      I see it makes 12. What is the servings per person?

      Reply
      • Chelsea says

        November 10, 2015 at 11:26 am

        2 muffins is filling for us!

        Reply
    15. Ann says

      January 19, 2016 at 9:43 am

      Will it work if I add coconut flour?

      Reply
      • Chelsea says

        January 26, 2016 at 10:03 am

        Hi Ann. There is no need to add coconut flour.

        Reply
    16. Donna says

      May 23, 2016 at 2:39 pm

      I have been making this recipe pretty regularly for quite a while. I try to mix it up with different meats and veggies. They freeze and reheat well, and best of all my kids love them.

      Reply
      • Chelsea says

        May 26, 2016 at 3:34 pm

        So glad you and your family enjoys the, Donna! 🙂

        Reply
    17. Cindy says

      July 06, 2016 at 1:36 pm

      I added left over chicken sausage, onions and sun dried tomatoes. They were delicious. Thanks for the starter recipe.

      Reply
    18. Becki says

      December 18, 2016 at 5:33 pm

      I discovered this recipe a few months ago while searching for breakfast muffins that wouldn't be considered a starch. It's great and really easy to change up to fit my mood, food preferences, and budget. I don't eat beef or pork so use turkey sausage (the Butterball or Eckrich links that are already cooked). I have also used 1 cup rotisserie chicken or leftover holiday turkey. I use spinach instead of kale, and, if the bell peppers don't look so great when I go to buy them, I just use an entire cup of the spinach. I bake mine in a rectangular glass casserole dish and then cut it into 12 pieces since a muffin pan has 12 cups, and no matter what I do, they stick to either the muffin pan or the baking cups! Thanks for posting it. Hope others find it and enjoy it as well.

      Reply
    19. Colleen says

      January 31, 2017 at 10:02 am

      These were GREAT! I literally did the "clean out frig" thing with these. Leftover all natural ground pork breakfast sausage, leftover roasted spuds, yellow, red, orange sweet peppers, spinach. Used the larger size muffin tins. Yummy!! I did freeze a couple, so I can't wait to see how they turn out. Can't wait to make the next batch. One muffin and 1-2 cups of coffee kept me full until lunch. Thanks for sharing this recipe!!

      Reply
    20. Becky says

      July 13, 2017 at 12:16 am

      I just made a reduced batch of these (to make sure I liked them). Great and helpful recipe! I used bell peppers, onion, s&p, kale and a diced up chicken apple sausage. Looking forward to adding some avocado when I eat 2 more at work tomorrow. Thanks!

      Reply
    21. Dave says

      January 08, 2018 at 1:37 pm

      These are great because we customize them however we like by adding the eggs to the tin and then mix in the fixings. We use chopped green chilies to add some kick.

      Reply
    22. Sharon says

      January 20, 2018 at 2:57 pm

      So happy to have found this site. Can't wait to try the Paleo breakfast muffins. We need healthier menue's, husband just went through stem cell transplant for Leukemia and I am diabetic type 2. So we are looking to change our ways and try to get healthier. Thanks for the breakfast muffin recipe. looking forward to more healthier menues'.

      Reply
      • Chelsea says

        January 22, 2018 at 1:36 pm

        So glad you and your family enjoyed them, Sharon! 🙂

        Reply
    23. Dana Edwards says

      January 30, 2018 at 6:35 pm

      I just love these! You can do so much with them! Thanks for the recipe!

      Reply
    24. Karen says

      February 15, 2018 at 11:05 pm

      My husband and I just started Paleo 30 recently and have struggled to find a quick breakfast for two people that leave at different times in the morning. We just don’t have time to cook. These were a lifesaver. Love that you can freeze and warm when you want. Also they’re easy to modify when you get bored. Thanks so much for sharing.

      Reply
    25. Arun Daga says

      April 10, 2019 at 5:20 am

      5 stars
      These look best! On day 16 of Whole30 so this recipe is perfect! I just made some Homemade Sweet Italian Sausage that is Whole30 approved so I will add this to these. Thanks! Ester

      Reply
    26. kABIR SINGH says

      April 26, 2020 at 8:16 pm

      I have been making this recipe pretty regularly for quite a while. I try to mix it up with different meats and veggies. They freeze and reheat well, and best of all my kids love

      Reply

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    Hi there, I'm Chelsea! Welcome to my little kitchen on the internet. Here I create easy, delicious, family-friendly recipes. in life I believe that good food is meant to be shared, and I can't wait to share all my favorites with you! More about me →

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    Hi there, I'm Chelsea! Welcome to my little kitchen on the internet. Here I create easy, delicious, family-friendly recipes. in life I believe that good food is meant to be shared, and I can't wait to share all my favorites with you! More about me →

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    • Healthy Buffalo Cauliflower Bites - These bites are addicting, spicy (to some), and surprisingly fantastic! Grab your favorite dip and let's dip in!
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    • These butter and garlic chicken wings are really the best ever! Perfect game food!
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