Paleo Breakfast Egg Muffins
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
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.
Ingredients
- 8 large eggs
- 118 ml cooked ground sausage
- 118 ml chopped spinach
- 59.1 ml red bell pepper finely diced
- 1.23 ml garlic powder
- 1.23 ml sea salt
- Cracked pepper
-
chopped green onion
(optional)
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 large eggs
- 118 ml cooked ground sausage
- 118 ml chopped spinach
- 1.23 ml garlic powder
- 1.23 ml sea salt
- Cracked pepper
- chopped green onion
Prepare
- 59.1 ml red bell pepper, finely diced
Let's Cook
-
Step 1.
Preheat oven to 350°F (175°C). Grease a muffin tin or use silicone liners.
-
Step 2.
In a bowl, whisk eggs with garlic powder, salt, and pepper.
-
Step 3.
Stir in sausage, spinach, and bell pepper.
-
Step 4.
Pour evenly into muffin cups, filling about ¾ full.
-
Step 5.
Bake 20–25 minutes until set and lightly golden.
-
Step 6.
Let cool, then store in fridge (up to 4 days) or freezer (up to 2 months).