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3.77 from 21 votes
muffin tin eggs
Paleo Breakfast Egg Muffins
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

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!

Course: Breakfast
Cuisine: American
Keyword: breakfast, healthy, savory muffins, vegetables
Servings: 6
Calories: 124 kcal
Author: Chelsea
  • 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
  1. Preheat oven to 350 degrees, spray a muffin tin with non-stick cooking spray or place silicone baking cups in muffin tin. 

  2. Make the ground sausage or if using store-bought sausage, brown the sausage in a skillet over medium heat.  Discard the grease. 

  3. In a large mixing bowl whisk together the eggs, sausage, red and yellow bell pepper, kale, and pepper together until combined. 

  4. 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. 

Recipe Notes

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.

Nutrition Facts
Paleo Breakfast Egg Muffins
Amount Per Serving (1 muffin)
Calories 124 Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Carbohydrates 2.1g1%
Protein 9.7g19%
* Percent Daily Values are based on a 2000 calorie diet.