Recipe: Easy Paleo Breakfast Egg Muffins
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.
Easy Paleo Breakfast Egg Muffins
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
- 3 tablespoons
ghee, melted and cooled
- 1 teaspoon
- 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.
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.