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If you’re looking for a healthy, on-the-go breakfast, look no further. These Paleo Sausage Egg Muffins are packed with protein and freeze well. A great Whole30 breakfast!
The “healthy, but happy” struggle is real at our house.
We know the importance of eating healthy and feel the benefits when we do. For the most part, we eat healthy at meal times. That’s the easy part for us. Due to the nature of our job, we are always baking and testing recipes. I’m thankful for the friends and family who willing take many sweets off our hands!
All of love a good dessert. And the one thing that helps us to say “No!” to sweet things during the day is to start the day off with a healthy breakfast.
Most days, my breakfast is a stir-fry of peppers, onions, zucchini and eggs. Sometimes I throw in sweet potatoes, carrots, or other veggies we happen to have around. I’ve come to love this breakfast hash and actually look forward to eating it.
I’m blessed to have the work-from-home jobs of teaching my kids and blogging, so most days I have the time it takes to prep that breakfast hash and wait for it to cook.
But the truth is, it takes time. And some mornings I don’t have the energy to do it. I need something healthy. A grab & go breakfast. That’s where these Paleo Sausage Egg Muffins come in!
They’re gluten-free, grain free, dairy free and sugar-free. They’re packed full of veggies and protein. I make up a huge batch of these. I’m talking a quadruple recipe, making about 60 egg muffin cups at a time. I bake them, allow them to cool, then freeze them and pull them out on those hurried mornings. Boom. Quick, healthy breakfast.
The combination of what veggies and meat you put in these paleo egg cups are totally versatile. Use spinach or kale, add mushrooms or carrots. I like using orange, red and yellow sweet peppers. It gives them a touch of color and adds a touch of sweet to the flavor.
Our favorite meat to add is our homemade turkey sausage. We’ve also added bacon (I cooked it first to cut down on the fat, then chopped into pieces and added it to the egg mixture). The recipe you’ll find below is our standard recipe. Have fun switching it up if you’d like, and I hope it helps you to start your day healthy!
What I used for this recipe:
Bob’s Red Mill Organic Coconut Flour
Learn about the Whole30:
The Whole30: The 30-Day Guide to Total Health and Food Freedom
It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways
What do you do with 16 yolks?! Can I just keep them in this recipe? Thanks
How do you cook bacon in the oven without making a greasy mess in the oven?
How long do you cook it. Bake or broil?
The recipe calls for 2 cups egg whites… is this a typo? IF not, approximately how many eggs make 2 cups?
When frozen what is the best way to reheat?
What a great way to start the day – and I love the idea of making extra and freezing them for those hectic days!
These look really good! I love starting my day out with veggies & eggs!
This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!
The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.
I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/