Paleo Breakfast Egg Muffins
10m prep 25m cook 35m ready
These paleo breakfast egg muffins are packed with sausage, spinach, and bell pepper. They are easy to make ahead and perfect for a quick breakfast on the go.
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 99.7 mg
- Iron: 2.52 mg
- Magnesium: 32.4 mg
- Phosphorus: 219 mg
- Potassium: 287 mg
- Zinc: 1.52 mg
Let's Cook
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Step 1.
Preheat oven to 350°F (175°C). Grease a muffin tin or use silicone liners.
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Step 2.
In a bowl, whisk eggs with garlic powder, salt, and pepper.
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Step 3.
Stir in sausage, spinach, and bell pepper.
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Step 4.
Pour evenly into muffin cups, filling about ¾ full.
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Step 5.
Bake 20–25 minutes until set and lightly golden.
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Step 6.
Let cool, then store in fridge (up to 4 days) or freezer (up to 2 months).
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