Paleo Egg Muffins
Paleo Egg Muffins

Paleo Egg Muffins

Do you love a hot breakfast, but not all of the time and effort it takes to prepare? Then you will LOVE these Paleo egg muffins.

Made with simple ingredients – eggs, meat, veggies and cheese (if you’d like) – egg muffins let you whip up a week’s worth of breakfasts… in just half an hour.

Paleo Egg Muffins: A Quick and Delicious, Customizable, Make-Ahead Breakfast

To beat taste bud boredom, change up the ingredients in these portable breakfast treats. Here are a few of my favorites you might like to try:

  • Sautéed Mushrooms, Onions & Spinach
  • Sausage & Sautéed Kale
  • Sun-Dried Tomatoes & Sautéed Asparagus

And of course, these Mexican-inspired ones below:

Paleo Egg Muffins
Prep time
Cook time
Total time
Serves: 12
  • 12 large pastured eggs
  • ½ medium organic onion, chopped
  • ½ c. organic salsa
  • 2 tsp. virgin coconut oil
  • 2 oz. organic grass-fed cheddar cheese (optional)
  • 16 oz. grass-fed beef (85%)
  1. In a cast iron skillet, add oil. Add the onions and cook, stirring until translucent.
  2. Add the grass-fed beef and cook. Stir with a wooden spoon until cooked through. Drain the fat and set aside.
  3. Line a stainless steel or cast iron muffin pan with unbleached muffin liners. Divide the onion/beef mixture among 12 lined muffin cups.
  4. In a medium bowl, beat the eggs until frothy. Use a small ladle to divide beaten eggs among the muffin cups. Pour over the ground beef mixture.
  5. Spoon salsa over the eggs and top with cheese (if using)
  6. Transfer to the oven and bake at 375 for 20-25 minutes.
  7. Cool and store in a glass container for the week.
Easy Paleo Egg Muffins Do you make-ahead breakfast for the week? Have you ever tried Paleo egg muffins, and if so, what is your favorite combination? 

Nutrient Information Per Batch

2087.01 kcal Calories, 823.13 mg Calcium, 18.58 g Carbohydrate, 2874.56 mg Cholesterol, 145.49 g Total Fat, 3.01 g Fiber, 20.99 mg Iron, 197.73 mg Magnesium 2618.52 mg Potassium, 179.02 g Protein,263.04 mcg Selenium, 2271.6 mg Sodium, 11.21 g Sugars, 29.36 mg Zinc, 63.02g Saturated fat, 3.36 trans Fat, 50.24 g Monounsaturated fats, 11.43 g Polyunsaturated fats, 3862.36 IU Vitamin A, 2.78 mg Vitamin B6, 17.03 mcg Vitamin B12, 6.53 mg Vitamin C, 216.72 IU Vitamin D, 9.1 Vitamin E, 14.39 mcg Vitamin K, 334.59 mcg Folate,0.7 mg Vitamin B1(Thiamin),22.17 mg Vitamin B3(Niacin),3.82 mg Vitamin B2(Riboflavin), 13616.9 mcg Lycopene, 1988.2 mcg Lutein and Zeaxanthin, 0.73 g ALA, 0.03 g EPA, 0.22 gDHA,2272.82 mg Phosphorous, 0.51 mg Manganese, 0 mcg Alpha carotene, 334.78 mcg Beta carotene, 54 mcg Beta cryptoxanthin, 0.49 g Conjugated Linolenic Acid

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. […] Organic Kale, Sausage & Egg Bake: The perfect breakfast when company is over, this nutritional powerhouse can be made ahead and enjoyed through the week. Simply crumble and brown 1lb. of sugar-free pork breakfast sausage in a large skillet. Drain the fat, then add 2 cups chopped kale and sauté 2-3 minutes. Whisk 10 eggs until frothy and season to taste. Add the kale and sausage mixture to a greased 9 x 13 baking dish. Pour the eggs over the top and bake at 350 F for 30 minutes or until eggs are just set. You can also make this same recipe in a well-greased muffin tin for individual, on-the-run breakfasts like my any-way-you-like-em Paleo Egg Muffins. […]

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