Busy mornings are quickly approaching my house since the girls are heading back to school (preschool!).  Mornings are already a little busy around here, and thats just with me trying to get myself out the door for work.  Then you add the factor of getting two little girls dressed, teeth brushed, breakfast ready, and lunches packed ….it basically equals to a CRAZY house!  And lets face it, the first week of a new school year always has an adjustment period.

The past few weeks with my new change to a Paleo “diet” (lifestyle) I have been working to plan meals ahead.  And this change is actually great because it helps me to plan the whole families meals ahead of time, including the most important meal of the day…breakfast.  These muffins are my new go-to recipe and the perfect recipe for the upcoming busy mornings.  These muffins are delicious, family-friendly, and fast and easy!  All things that make my mornings a little easier.  The best part is you can make a big batch of egg muffins and have breakfast already prepared for the entire week.  Once they are baked all you have to do is store them in refrigerator and in the morning reheat and go.  Like I said, fast and easy!  And they are packed with protein, which will get everyone in the house off to a good start.  They definitely beat having a cereal bar, bagel, or other other gluten filled product.  Those just leave you with no energy and hungry only an hour later.    Eggs are a great way to jump start the whole families day and it also helps that they leave you energized and off to a productive day.  Enjoy!

Egg Muffins

Print Recipe

2 mild chicken sausages, removed from casing

1/4 cup red bell pepper, diced

1/4 cup carrots, grated

1/2 cup fresh spinach, chopped

2 to 3 tablespoons fresh basil, diced

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

10 – 12 pastured eggs

Instructions:

Preheat oven to 375 degrees.  Well grease a 12-cup muffin pan with coconut oil.

In a skillet, cook sausage until cooked through and no longer pink.  Make sure to break the sausage up into “crumb” size pieces.

In a medium bowl, combine cooked sausage, red bell pepper, shredded carrots, spinach, and basil.  Set aside.

In a large bowl, whisk together eggs, salt and pepper.  Add egg mixture to the sausage and veggie mixture and stir to combine.

Using a measuring cup or a ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim.  I used about 1/4 to 1/3 cup in each cup.

Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.

Makes about 12 to 16 muffins.  Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days.

 

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43 Responses to Egg Muffins

  1. Katrina says:

    These are adorable. I love an idea of a quick, healthy, breakfast that is filling too! Great idea!

  2. Maria says:

    These muffins are super cute!

  3. Yuri says:

    Thanks for sharing this recipe, love the carrots & spinach in these muffins. Yum!

  4. Gina says:

    They can be frozen too.

  5. MDelicious says:

    Yes, Gina they can be frozen too. Another great reason why these are awesome in my book. :)
    Thanks for stopping by.

  6. […] have barely made a dent in the food we bought so I am really happy. This week I cooked some little egg muffins (I got 18 out of this recipe) for morning/afternoon tea snacks (I have been having one for lunch […]

  7. Catrina says:

    I love these – we make them all the time and they are a great snack or quick morning breakfast. I make them on Sunday and they are great the rest of the week.

    I haven’t frozen them yet – do you just put them in saran wrap and foil? I was not sure of the consistency after they thawed.

  8. MDelicious says:

    Hi Catrina, I wrap the muffins individually in plastic wrap and then place them in a freezer zip lock bag. Then I take them out at night and place in the frig. Then in the morning just heat them up. I have no problems with consistency either. :)

  9. […] I’ve made a lot of egg/veggie scrambles (even coming to enjoy the occasional mushroom!), egg/veggie muffin cups, and squash/parsnip hashbrowns, but have yet to perfect my omelette-making technique. I’ve […]

  10. Tanya says:

    Wow!! My son would LOVE these…and he doesn’t love much!! So glad I found you…new to Paleo Lifestyle and just searching for resources. I love to cook!!
    Thanks so much for the kid friendly section…makes me feel good introducing Paleo to my fam and having the not feel “strange”…

  11. […] Egg Muffins Salmon minus syrup and salt Meatballs Cauliflower Mashed Kale and Bacon […]

  12. Laura says:

    My fiance and I are starting the Paleo diet and these would be perfect for breakfast! Do you just have one muffin for breakfast or can you have two?

  13. MDelicious says:

    Hi Laura,

    I encourage having more than one. :) I usually have two muffins when I make these for my breakfast. It all depends on if I worked out first thing in the morning too. If I did I sometimes have two muffins plus some good carb like berries or sweet potato.
    Enjoy and welcome to Paleo. It has changed my like so I hope you enjoy the road to better health.

    All the best,
    Heather

  14. […] I figured it was time to make breakfast. Breakfast is Adams favorite time of day. I found this recipe. So, I chopped up more veggies… I think the greens are a form of BokChoy (SO CHEAP!) some red […]

  15. Amy says:

    I made these last Sunday to have for breakfast during the week. I used hot Italian turkey sausage, and I didn’t have spinach, so I just put in some green peppers. They turned out great! And, they really do heat up nicely, so we had a ready made breakfast each day during the week! And, we would eat 2 at a time, also! A great change from the normal, and it cut out any morning kitchen work, which I was totally stoked about!

  16. Kitty says:

    I was hunting for a veggie egg muffin recipe and came across this. I’m about to try them out for myself for breakfasts to take to work with me! I’ll be looking at the rest of your blog too :)

  17. […] b: scrambled eggs l: hot dogs, smoothie d: chicken with spinach and mushroom sauce Wednesday: b: egg muffins l: leftovers, veggies, whatever… d: gf pasta + sauce, quinoa salad Thursday: b: granola + […]

  18. […] This recipe for egg muffins seems pretty easy, but I’m not sure how well they’d taste the next day (if there were any leftovers). These seem great as a grab and go option (minus the chicken sausage). Actually, it might be totally weird to be seen walking around eating portable eggs. BUT HEY I love eggs! […]

  19. Becca says:

    Hello – What’s the nutritional information per serving on this?

    Thanks!

  20. MDelicious says:

    Hi Becca,

    I’m not sure but I think there are great sites out there that you can plug the recipe in and it will give you the data you are looking for. Thanks! :)

  21. […] make a big batch of these paleo egg mufins in advance, so they’re ready to grab and go. This egg muffin recipe comes from Heather and her Multiply Delicious blog, where she posts plenty of paleo recipes. […]

  22. Deb says:

    Can’t wait to try this recipe, it sounds awesome! What kind of chicken sausage do you use? Is it something Whole Foods would carry?

  23. MDelicious says:

    Hi Deb,

    Whole Foods does have great chicken sausage available in a variety of different flavors in their meat counter/section. I also get a pork breakfast sausage from US Wellness Meat that I’ve used before too. :)

  24. […] Multiply Delicious had an egg muffins recipe that works well for busy mornings here: […]

  25. MDelicious says:

    Awesome James! Love the photo too! I highly recommend the silicone pan for these muffins. Helps with the sticking issues. :)

  26. Alyson says:

    Sooooo…. Good! I could eat these every morning. Subed onions and mushroom for the carrots, for more flavor, amd used turkey breakfast sausage. They were amazing!

  27. Megan says:

    These look amazing! If I freeze them, can I just heat them up in the microwave, or is it better to pop them back in the oven?

  28. MDelicious says:

    Hi Megan,
    Either would work great. :)

  29. […] first thing I made were Multiplydelicious‘s Egg Muffins. They smelled heavenly when I took them out of the oven. I made a huge batch so I could eat them […]

  30. […] paleo Egg Muffin recipe might seem boring to some but I like it because it’s a way to grab something really […]

  31. Charlie says:

    Just stumbled across your site, everything looks amazing! i would like to make these to take to school. could i eat them cold or are they best heated? Either way I’ll be sure to make these!

  32. MDelicious says:

    Hi Charlie! My family and I have eaten them both ways actually. However, I’m a fan of heating them up and eating them a little warm. :)

  33. […] breakfast ideas, check out the blog’s recipe index.  Another favorite were the make ahead egg muffins from Multiply Delicious.  These are great because they can be packed up, stored in single […]

  34. Kristie Walker says:

    Hi there! These look excellent! I wanted to ask if egg whites can be used instead? And will refrigerate just fine?

  35. […] things to your liking. I was originally led to make this recipe through the paleo egg muffins on Multiply Delicious, but I ended up changing it so much to suit my own tastes that I wanted to share this version with […]

  36. […] or other meat you prefer (or none) bell pepper carrots spinach basil sea salt/pepper eggs! click here for full recipe once you have gathered all of your […]

  37. Gemma Navarro says:

    These muffins came out so good! Such a great breakfast. The only thing is I had a hard time getting them out of the pan.I liberally buttered the muffin tin before hand but they still stuck. Any suggestions?

  38. Rebecca says:

    These are easy to make and make an egg-cellent (sorry couldn’t resist) quick and easy morning breakfast. I think substituting the meat for cheese might make them a bit more moist. I made them a few days ago and just pop them in the microwave for about 20 s. I find that cutting them in half adding a bit of cheese and microwaving them a few second longer makes them perfect.

    Also I substituted dried basil in them and I think there is a bit too much. I will probably only use 1 tbls next time.

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