Paleo Sausage Egg Muffins Recipe - Tastes of Lizzy T
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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
Course: Breakfast
Cuisine: American
Servings: 14
Calories: 62kcal


  • 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