Paleo Organic & Biodynamic Egg Muffins

Paleo Organic & Biodynamic Egg Muffins

Prep Time: 5mins | Cook Time: 25mins | Total Time: 30mins | Severs 6 | 124 Calories 

Looking for a breakfast meal or healthy snack you can freeze? Then look no further than these Paleo Breakfast Egg Muffins which are the perfect grab-and-go option for busy mornings! Loaded with organic capsicum, kale, and delicious organic full meat sausage. This recipe is Paleo, Whole30, low-carb, and keto friendly.

Equipment

  • Non-stick, 12 cup muffin pan
  • Glass mixing bowl set
  • Silicon baking cups

Ingredients

Instructions

  • Preheat oven to 180 degrees, spray a muffin tin with non-stick cooking spray or use silicone baking cups in muffin tin. 
  • Make the ground sausage or if using store-bought sausage, brown the sausage in a skillet over medium heat.  Discard the grease. 
  • In a large mixing bowl whisk together the eggs, sausage, red and yellow bell pepper, kale, and pepper together until combined. 
  • Pour the mixture into the muffin tin and only fill 3/4 of the way and bake for 20-25 minutes. Allow the muffins to cool, then remove from muffin tin. 

Can I freeze these paleo breakfast egg muffins?

Absolutely. But first you must allow them to cool completely and then wrap them in 100% biodegradable plastic wrap and foil and freeze. They will last in the freezer for up to 3 months. To reheat simply unwrap the muffins and bake them in the oven or you can use a toaster oven.

Alternate egg muffin combinations:

  • Ham and cheese
  • Pizza flavour (tomato, basil, mozzarella cheese)
  • Buffalo chicken (diced cooked chicken and buffalo sauce)
  • Bacon and cheese (sharp cheddar, white cheddar, smoked gouda)
  • Broccoli and cheddar cheese