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!
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.