Paleo Sausage Egg Muffins
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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 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.
Calories: 62kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Cholesterol: 41mg | Sodium: 175mg | Potassium: 61mg | Fiber: 1g | Vitamin A: 880IU | Vitamin C: 14.2mg | Calcium: 17mg | Iron: 0.9mg