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.
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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!
- 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
Preheat oven to 350 degrees, spray a muffin tin with non-stick cooking spray or place silicone baking cups in muffin tin.
Make the ground sausage or if using store-bought sausage, brown the sausage in a skillet over medium heat. Discard the grease.
In a large mixing bowl whisk together the eggs, sausage, red and yellow bell pepper, kale, and pepper together until combined.
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.
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?
Hi Sarah! I used regular muffin tins. 🙂
do you cook the sausage before adding to eggs?
Hi Kim – I did cook the sausage before adding to the eggs. Will update the recipe! Thank you so much. 🙂
Just made these for the hubs and myself and all I can say is DELICIOUS!
Can use spinach instead of kale? And add a small amt of parmesan cheese?
Hi Beth. You can definitely use kale and add the Parmesan cheese. With adding the cheese, they will no longer be Paleo.
Great recipe! Can these be frozen and reheated in the microwave? Thanks!
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.
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
Hi Ester! The sausage sounds like a great addition! 🙂
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!
For me, I always need at least two.
Beautiful, simple and delicious, that’s what I want in a recipe 🙂 so thank you very much for this 🙂
Oh, me too – Milu! You’re very much welcome. Enjoy. 🙂
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!!
My version: 9 eggs, .5 cup of frozen spinach, 2 bell peppers and 1 tomato. My question is if it’s whole 30?
Sure is, Tressa!
How long do you recommend keeping these in the fridge? Would they last from Sunday night to Friday?
I recommend 3-5 days in the refrigerator, Mele!
Can I use bacon pieces instead of sausage?
Thanks
Sounds like a delicious substitute, Harriet!
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
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.
I see it makes 12. What is the servings per person?
2 muffins is filling for us!
Will it work if I add coconut flour?
Hi Ann. There is no need to add coconut flour.
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.
So glad you and your family enjoys the, Donna! 🙂
I added left over chicken sausage, onions and sun dried tomatoes. They were delicious. Thanks for the starter recipe.
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.
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!!
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!
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.
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’.
So glad you and your family enjoyed them, Sharon! 🙂
I just love these! You can do so much with them! Thanks for the recipe!
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.
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
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