egg muffins

Breakfast Egg Muffins Recipe

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Apologies for the ridiculously delayed blog post! Joseph’s work schedule has been particularly busy at work these past two weeks, and I started teaching a brand new novel study that I’ve never taught before, so that usually means me attempting to stay ahead of my kids each night by studying up on the content that I’m about to teach… #procastination. Sigh. Plus, we’ve both just been too lazy to blog. We have tons of recipes to share, but we just can’t seem to find the time to just sit down and type away. Professional blogging is no joke!

Most of the recipes that I like to use the most in my kitchen are the ones that are most convenient, i.e great for meal prep and easy to make. I like recipes that are easy to cook in bulk! This is not only for meal prep but also because Joseph tends to eat a massive amount of whatever I make (he loves me? or he loves food? who knows…).

This recipe is for breakfast egg muffins. This recipe is not only extremely easy, but it’s also flexible as well! If you don’t like the ingredients that I put in, you can change it up to meet your needs and wants! The breakfast egg muffins store very easily for meal prep, and you can eat them as an on-the-go breakfast or even eat them for lunch. I do both!

First up, gather the ingredients:

  • 5 links of Applegate pork breakfast sausage
  • 10-12 eggs (Grade A, cage-free, and organic is preferable)
  • ghee, coconut oil, or other fat of choice
  • 1/2 red bell pepper diced into small pieces
  • 1/2 green bell pepper diced into small pieces
  • 1/2 onion diced into small pieces
  • shredded cheese of choice (I use mexican blend)
  • salt and pepper to taste

Start by preheating the oven to 350 degrees F and also washing your hands!

Take the breakfast sausage and dice them into small pieces. Sausage is typically a no-no when it comes to paleo-friendly foods, however the Applegate brand is one of the better brands that have pre-made/cooked meats that are paleo-friendly. You will of course still have to check the ingredients listed on the back of any Applegate product to double-check if it’s pale-friendly, but the pork sausage has been verified by us!

Applegate Classic Pork Breakfast Sausages are paleo-friendly! These are pre-cooked as well.
Applegate Classic Pork Breakfast Sausages are paleo-friendly! These are pre-cooked as well.

In a medium/large bowl, scramble your eggs and season with salt and pepper. I also sometimes throw in FlavorGod seasoning just because! Add the green bell peppers, red bell peppers, onions, as well as shredded cheese (as much as you desire). Honestly, this is where you have fun. You can add diced cook mushrooms, diced tomatoes, chopped broccoli, bacon, basically anything that floats your boat! There IS such a thing as putting too many different ingredients because it will overflow your muffin tins. My recommendation is to vary it up each time you make it. Bell peppers and sausage one day and maybe mushrooms and bacon the next day!

Scramble together eggs, breakfast ingredients of your choice, salt/pepper and other seasonings of your choice!
Scramble together eggs, breakfast ingredients of your choice, salt/pepper and other seasonings of your choice!

Grease the cups of a muffin tin with your ghee/coconut oil/lard of choice. This is where it can get tricky. If you grease it TOO much then your muffins will turn out… well, greasy! Grease it too little and your muffins end up sticking to the pan. My recommendation is to use silicone baking cups (to purchase click here). There’s no need to grease, and the muffins slide out perfectly.

Place equal amounts of sausage in the bottoms of the muffin tins. Don’t worry, the sausages will rise up throughout your muffins. AMAZING.

Pour your egg mixture evenly on top of the sausage. You will want to pour it about 5/6th of the way full (a little more than 3/4 but less than the brim of the muffin tin). Don’t pour to the brim or else you will have a colossal crazy mass of muffin, but pour too little and you have dinky little muffins. 10 eggs will make about 10 muffins, and 12 eggs will make about 12 muffins.

Meat on the bottom of the tins and then evenly pour the egg mixture on top.
Meat on the bottom of the tins and then evenly pour the egg mixture on top.

Bake for 20 minutes. Remove from the oven and try to allow it to cool for about 5 minutes before digging in! Use a knife to loosen the egg muffin from the sides of the pan.

Breakfast egg muffins
Freshly baked egg muffins. NOM NOM NOM.

You can store in an an airtight container and refrigerate to eat later. You can eat these as is or serve these with salsa, bacon, paleo-friendly wraps (to purchase wraps, click here), or if you are not strictly paleo, you can even crumble it up and throw it in a tortilla for an easy breakfast wrap!

Again, feel free to be creative and add whatever breakfast ingredient you would like! The options are endless!

Did you add any additional ingredients when you made yours? If so, please share! We’d love to know all of the different combinations you can do with this dish! Remember to hashtag #jenjoandpaleo!

Until the next meal,

Joseph and Jennifer

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