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!
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.
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
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.
Helpful tools:
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!
- 9 large eggs
- 8 ounces ground breakfast sausage
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup frozen chopped kale
- 1/4 tsp freshly ground pepper
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Preheat oven to 350 degrees, spray a muffin tin with non-stick cooking spray or place silicone baking cups in muffin tin.
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Make the ground sausage or if using store-bought sausage, brown the sausage in a skillet over medium heat. Discard the grease.
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In a large mixing bowl whisk together the eggs, sausage, red and yellow bell pepper, kale, and pepper together until combined.
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Pour the mixture into the muffin tin and only fill 3/4 of the way and bake for 20-25 minutes. Allow the muffins to cool, then remove from muffin tin.
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.
This recipe was originally published in October 2014 but recently updated with new photos on August 2018.
Sarah says
November 9, 2014 at 7:13 pmThank 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?
Chelsea says
January 12, 2015 at 5:29 pmHi Sarah! I used regular muffin tins. 🙂
Kim says
December 6, 2014 at 10:46 amdo you cook the sausage before adding to eggs?
Chelsea says
December 29, 2014 at 11:08 amHi Kim – I did cook the sausage before adding to the eggs. Will update the recipe! Thank you so much. 🙂
Kimberly Morrison says
December 13, 2014 at 2:34 pmJust made these for the hubs and myself and all I can say is DELICIOUS!
Beth says
January 6, 2015 at 10:11 pmCan use spinach instead of kale? And add a small amt of parmesan cheese?
Chelsea says
January 12, 2015 at 5:22 pmHi Beth. You can definitely use kale and add the Parmesan cheese. With adding the cheese, they will no longer be Paleo.
Olivia says
January 27, 2015 at 4:38 pmGreat recipe! Can these be frozen and reheated in the microwave? Thanks!
Chelsea says
January 28, 2015 at 1:39 pmHi 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.
Ester Perez says
February 18, 2015 at 1:02 amThese 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
Chelsea says
February 23, 2015 at 7:35 pmHi Ester! The sausage sounds like a great addition! 🙂
Mandy says
March 2, 2015 at 9:30 pmThese 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!
Chelsea says
September 9, 2015 at 2:00 pmFor me, I always need at least two.
Milu says
April 14, 2015 at 4:40 amBeautiful, simple and delicious, that’s what I want in a recipe 🙂 so thank you very much for this 🙂
Chelsea says
April 19, 2015 at 10:36 amOh, me too – Milu! You’re very much welcome. Enjoy. 🙂
Jill says
May 4, 2015 at 9:18 amThis 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!!
tressa says
May 12, 2015 at 1:47 pmMy version: 9 eggs, .5 cup of frozen spinach, 2 bell peppers and 1 tomato. My question is if it’s whole 30?
Chelsea says
May 13, 2015 at 7:46 pmSure is, Tressa!
Mele says
May 31, 2015 at 2:49 pmHow long do you recommend keeping these in the fridge? Would they last from Sunday night to Friday?
Chelsea says
June 13, 2015 at 1:27 pmI recommend 3-5 days in the refrigerator, Mele!
Harriet says
August 31, 2015 at 11:07 amCan I use bacon pieces instead of sausage?
Thanks
Chelsea says
September 9, 2015 at 1:46 pmSounds like a delicious substitute, Harriet!
Kim says
September 13, 2015 at 2:30 amhi 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
Chelsea says
September 14, 2015 at 1:44 pmHi, 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.
kelly says
November 6, 2015 at 7:34 amI see it makes 12. What is the servings per person?
Chelsea says
November 10, 2015 at 11:26 am2 muffins is filling for us!
Ann says
January 19, 2016 at 9:43 amWill it work if I add coconut flour?
Chelsea says
January 26, 2016 at 10:03 amHi Ann. There is no need to add coconut flour.
Donna says
May 23, 2016 at 2:39 pmI 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.
Chelsea says
May 26, 2016 at 3:34 pmSo glad you and your family enjoys the, Donna! 🙂
Cindy says
July 6, 2016 at 1:36 pmI added left over chicken sausage, onions and sun dried tomatoes. They were delicious. Thanks for the starter recipe.
Becki says
December 18, 2016 at 5:33 pmI 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.
Colleen says
January 31, 2017 at 10:02 amThese 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!!
Becky says
July 13, 2017 at 12:16 amI 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!
Dave says
January 8, 2018 at 1:37 pmThese 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.
Sharon says
January 20, 2018 at 2:57 pmSo 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’.
Chelsea says
January 22, 2018 at 1:36 pmSo glad you and your family enjoyed them, Sharon! 🙂
Dana Edwards says
January 30, 2018 at 6:35 pmI just love these! You can do so much with them! Thanks for the recipe!
Karen says
February 15, 2018 at 11:05 pmMy 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.