Recipe: Easy Paleo Breakfast Egg Muffins

Recipe: Easy Paleo Breakfast Egg Muffins

5ce2f93c60f220897039a930703dc67bb05f3f07
Kelli Foster
Jun 23, 2018
(Image credit: Maria Siriano | Kitchn)

Want to make your mornings a whole lot easier? Of course you do. Well, a batch of easy egg muffins is the answer. Loaded with savory breakfast sausage, earthy mushrooms, and spinach, these make-ahead muffins are for people who love eggs and crave a satisfying breakfast that will get them through the morning. They're also great for anyone in need of a one-handed morning meal they can eat on the go, or dig into when they get to their desk.

Whether you warm them up or eat them straight from the fridge, these muffins are everything you love about a rich and hearty egg scramble.

Ghee Is the Secret to a More Satisfying Egg Muffin

While a splash of cream and pat of butter are often the ticket to creamy, rich eggs, you won't find either in these Paleo-friendly breakfast muffins. Instead, you'll whisk melted ghee into the egg. Remember, fat equals flavor, and it also equals satisfaction. Ghee makes for a heartier egg muffin that'll fill you up, so don't skip this ingredient. The ghee also lends a little extra body to the eggs for a richer texture.

These grab-and-go egg muffins are just one more example of how batch cooking makes mealtime so much easier. They're super portable, and will last in the fridge for around three days and in the freezer for up to three months.

(Image credit: Maria Siriano | Kitchn)

Easy Paleo Breakfast Egg Muffins

Makes 12 muffins

Prep time: 8 minutes to 10 minutes ; cooking time: 20 minutes to 25 minutes

  • Cooking spray or olive oil

  • 8 ounces

    sugar-free uncooked pork breakfast sausage, casings removed

  • 1 cup

    thinly sliced cremini mushrooms (about 3 ounces)

  • 1/2 cup

    diced yellow onion

  • 1 cup

    baby spinach (about 1 ounce), coarsely chopped

  • 8 large

    eggs

  • 3 tablespoons

    ghee, melted and cooled

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-cup standard muffin tin with cooking spray or olive oil.

Place the sausage in a medium skillet over medium-high heat and cook, breaking the meat into small pieces with a wooden spoon, until browned and cooked through, 7 to 8 minutes. Evenly divide 3/4 of the sausage between the muffin wells.

Divide the mushrooms, onion, and spinach evenly between the muffin wells. Top with the remaining sausage. Place the eggs, ghee, salt, and pepper in a medium bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.

Bake until the eggs are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze on a parchment-lined baking sheet. Once frozen, transfer to a freezer zip-top bag and freeze for up to 3 months.

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