Paleo Egg Muffins - Original

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins



  • 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.