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
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Preheat oven to 350 degrees, spray a muffin tin with non-stick cooking spray or place silicone baking cups in muffin tin.
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Make the ground sausage or if using store-bought sausage, brown the sausage in a skillet over medium heat. Discard the grease.
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In a large mixing bowl whisk together the eggs, sausage, red and yellow bell pepper, kale, and pepper together until combined.
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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.