Easy Paleo Egg Muffins.

If you’re looking for an easy Paleo recipe for egg muffins that are packed full of protein and veggies, here you go! Bonus-This means it’s also free of common allergens: Soy, Dairy, and Gluten. Breakfast is my favorite meal of the day. Sadly, I’m the polar opposite of a morning person, so it’s my least favorite meal to cook. This sometimes leads to coffee, a slice of toast, and low blood sugar with a side of attitude by 9:00 am. So by baking these bad boys ahead of time and storing them in the fridge, I can pop one or two in the microwave and have a balanced, blood sugar , paleo friendly breakfast in seconds.

What you’ll need:

A dozen eggs

1 Green Bell Pepper and/or Red Pepper

1 Onion (Yellow or Red)

1 Package of Sausage or Bacon

Spices (Salt +Pepper, Garlic, Chili Pepper)

What To Do:

Preheat oven to 375*

Brown Sausage (Microwave or Stovetop)

Chop Ingredients (Pepper, Onion, Sausage)

Whisk Eggs In Bowl

Add Seasoning

Pour egg mixture into GREASED or lined muffin pan (fill halfway to allow room to rise)

Divide chopped ingredients into egg cups

Bake for 15-18 minutes or until a toothpick inserted into center comes out clean

Enjoy and Store Leftovers in the Fridge

Update:

(After making quite a few batches of these egg muffins I’ve come to really enjoy doubling the amount of eggs (2 dozen vs. just 1 dozen). That way they last a family of four all week, and substituting a package of cooked bacon in place of sausage. Both are good, but my family prefers the taste of bacon:). Enjoy!