Mouthwatering paleo breakfast muffins that are so simple to make and are absolutely delicious!
I have been on-and-off with the whole 30 program, I haven’t been able to complete a full-month just yet. I know I will be able to do so soon. I have been trying to think of meals that I can prep ahead of time, so there will be less cheats. That’s the one thing that always gets me down. Some days I really need to eat breakfast, lunch, or dinner really quick and no not have too much time to cook.
Our freezer is pretty stocked with other things for the hubs, they are not paleo or whole 30 compliant. Just need to get on board with stocking the freezer full of paleo/whole 30 compliant meals!
Would you be interested in more recipes that are complaint? Leave me a comment and let me know!
I think these breakfast muffins would be delicious for anyone. They haven’t lasted too long here because I have been eating them for breakfast, lunch, and dinner. They are so good.
We had some extra veggies in the fridge and freezer that really needed to get used, so I thought they would be delicious in these egg muffins. Another great name for them would be garbage muffins because you can use all of the things that you were going to throw away. Please don’t! Make these awesome muffins.
The best part, you can even freeze them! Before you serve them, you will just need to microwave them for a minute or two, or until they are thawed and warm. Pretty sure you can even use the oven.
- 9 large eggs
- 8 ounces ground breakfast sausage
- 1 red, green, or yellow pepper, I used a mix of colors because that is what I had
- ½ cup frozen kale, chopped
- ¼ teaspoon pepper
- Preheat oven to 350 degrees, spray a muffin tin with non-sticking cooking spray or use coconut oil. I used coconut oil. Set aside.
- Brown the ground sausage in a medium-sized pan over medium-heat.
- In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, kale, and pepper. Pour the batter into the muffin tins, filling ¾ of the way. Bake for 20-25 minutes, my oven needed 23 minutes.
- Allow the muffins to cool for 5 minutes, use a knife to loosen from the sides.
Create your own Paleo Breakfast Muffins using the recommended equipment:
- Wilton Nonstick 12-Cup Regular Muffin Pan
- Cuisinart Classic Stainless 10-Piece Cookware Set
- Pyrex 3-Piece Glass Mixing Bowl Set
- OXO Wood Spoon Set, 3-Piece
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! 🙂