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My Favorite Breakfast Egg Muffins for An Easy Paleo Breakfast

By Jennie 15 Comments

These breakfast egg muffins are an easy way to get an easy filling breakfast without unhealthy grains, sugar of dairy and they taste great.

I have told you before how much I DETEST mornings.  I am not a morning person (regardless of what time I went to bed, or how much sleep I have had).  When I wake up, I do not feel like cooking.  Therefore, I usually try to make breakfast the night before.  This means that we eat alot of frittatas, boiled eggs, lukewarm bacon, diced chicken, leftovers from dinner, or my personal favorite… Egg Cupcakes!  They are easy to make, and SO yummy!

Click here for some other breakfast suggestions.

I have tried several recipes for these hand-held breakfast goodies, and this one is my favorite.  It comes from Paleo Comfort Foods.

Breakfast Egg Muffins

1 TBS olive oil

1 large sweet onion, finely chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 jalapeno pepper, finely chopped (optional, but I LOVE the spice!)

12 large eggs, whisked

1/2 tsp black pepper

1/4 tsp sea salt

 

Preheat oven to 350 degrees.  Saute onions in olive oil over medium-high heat for 2-3 minutes.  Add peppers, and continue cooking for another 2-3 minutes.

While peppers are cooking, whisk the eggs in a large bowl.

Once onions/peppers are cooked, remove from heat and let them cool for a few minutes.  Dump them into the egg mixture, and stir well, sprinking in the salt and pepper.

Coat a large muffin pan with oil.  Using a 1/4 C measuring cup, fill each muffin cup.

Place in oven for 10-15 minutes.  Remove them once the tops get high, fluffy, and golden brown.

Enjoy!

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Filed Under: Meal Suggestions, Recipes Tagged With: Breakfast, Eggs, peppers

Comments

  1. Sandy says

    January 27, 2012 at 3:49 pm

    These are the best!

    Reply
  2. Cecilia says

    January 28, 2012 at 10:21 am

    I have been making these for years and they are a staple in our home. Quick,easy and delicious.

    Reply
  3. Bethany says

    April 16, 2012 at 7:56 pm

    about how many calories each?

    Reply
    • Jennie says

      April 16, 2012 at 8:08 pm

      Bethany, I’m not sure. I never count calories. 🙂
      -Jennie

      Reply
  4. Denise says

    May 7, 2012 at 3:36 pm

    If I go ahead and bake these can I then store them in the freezer or fridge and heat up on the following days?

    Reply
    • Jennie says

      May 7, 2012 at 11:08 pm

      Absolutely!

      Reply
  5. Jenn says

    July 30, 2012 at 12:51 pm

    Can I half this recipe? How long do they last in the fridge?

    Reply
    • Jennie says

      July 30, 2012 at 1:43 pm

      You can certainly halve the recipe… just divide the ingredients by two, and use only 6 muffin cups (be sure to add a little water to the empty 6 cups to avoid burning your pan). They last about a week in the fridge, and are excellent from the freezer as well.
      -Jennie

      Reply
  6. Christine Brock says

    August 22, 2012 at 9:38 pm

    Hi,

    I have made these for the past two weeks.. and they are a life-saver! The only problem is that the eggs stick to the cupcake tin.. The first time I thought I didn’t use enough oil, the 2nd time, I caked it on! Any advice? It is a pain to scrub!

    Reply
    • Jennie says

      August 22, 2012 at 10:20 pm

      Oh, I HATE cleaning muffin pans! I had the same problem with my last pan, and I think I had put it in the dishwasher too many times, and it lost its non-stick qualities. I bought a new one from Walmart (for $12), and it’s AMAZING! I don’t even grease this pan, and the muffins/cupcakes fall right out. I don’t have a dishwasher anymore, so it is hand-washed every time. I would suggest getting a new, non-stick version, and avoid the dishwasher!
      -Jennie

      Reply
  7. Lia says

    October 1, 2012 at 11:18 am

    How many do you eat per serving? Thanks!

    Reply
  8. Allison says

    November 18, 2012 at 9:37 am

    Wow, so easy & yummy! Keep these great ideas coming!

    Reply
  9. Krista says

    December 30, 2012 at 3:25 pm

    I tried these today but tweaked it a bit with adding in a hot pepper instead taking out the green and red, OMG delish! This is my go to breakfast forever now. I seriously enjoyed every morsel. Thanks for this recipe!

    Reply

Trackbacks

  1. Paleo Chuck Roast Slow Cooker Recipe says:
    March 10, 2013 at 4:33 pm

    […] antioxidant compounds called polyphenois. Additionally wine contains flavanols an anti-inflammatory properties that may help lower cholesterol and a defense against heart […]

    Reply
  2. Paleo Planning - Week Two says:
    March 10, 2013 at 10:18 pm

    […] my husband and myself has been insane, so the more crockpot meals the better! My husband LOVED the egg muffins recipe from last week, so we will probably make half of them again for this week – but I […]

    Reply

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