Egg Muffins
08.16.11
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
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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These are adorable. I love an idea of a quick, healthy, breakfast that is filling too! Great idea!
These muffins are super cute!
Thanks for sharing this recipe, love the carrots & spinach in these muffins. Yum!
They can be frozen too.
Yes, Gina they can be frozen too. Another great reason why these are awesome in my book.
Thanks for stopping by.
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.
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.
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”…
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?
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
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!
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
Hello – What’s the nutritional information per serving on this?
Thanks!
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!
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?
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.
I just made these and they’re ACE! Thank you
http://www.flickr.com/photos/whatleydude/8473348449
Awesome James! Love the photo too! I highly recommend the silicone pan for these muffins. Helps with the sticking issues.
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!
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?
Hi Megan,
Either would work great.