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.
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
- ½ cup frozen chopped kale
- ¼ 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 ¾ 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.