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:
Learn about the Whole30:
The Whole30: The 30-Day Guide to Total Health and Food Freedom
If you're looking for a healthy, on-the-go breakfast, look no further. These Whole30 and Paleo Sausage Egg Muffins are packed with protein and freeze well.
- 2 cups egg whites
- 2 large eggs
- 2 tablespoons finely chopped onions
- 1 finely chopped jalapeno pepper
- 1 1/3 cups spinach finely chopped
- 1/2 teaspoon salt
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1/3 cup almond milk
- 1/4 cup coconut flour
- 1 cup breakfast sausage browned and crumbled
Preheat the oven to 350 degrees.
In a large bowl, combine all of the ingredients and mix well.
Spray cupcake pans with cooking spray.
Use a ladle and scoop egg mixture into each well, filling it to the top.
Bake at 350 degrees for 25 minutes, or until the egg mixture is cooked through.
Allow to cool. Refrigerate or freeze any extras.