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View more recipes in Breakfast

Egg Muffins

prep:10 minutes
cook:18 minutes to 20 minutes
ready in:about 30 minutes
Difficulty
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Show nutritional information
  • Serves: 4 large muffins or 8 small muffins
  • Calories: 667
  • Total Fat: 38g
  • Total Carbohydrate: 26g
  • Protein: 55g

Anyone on the go will appreciate the simplicity of this recipe. These delicious little quiche-like muffins are easy to make ahead of time and grab at a moment’s notice.

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Yield: 4 large muffins or 8 small muffins

Yield: 4 large muffins or 8 small muffinsdecrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 400°F.
  2. Grease the muffin tin with coconut oil.
  3. Rinse and chop all vegetables into 1/4-inch pieces.
  4. Divide vegetables evenly between muffin tins.
  5. Whisk the eggs, then pour into the tins, dividing it evenly.
  6. Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg.
  7. Bake the egg muffins in the oven for 18–20 minutes.
  8. Serve.

Notes

For best results, thoroughly grease your muffin tin, or use silicone muffin molds. These egg muffins can be made ahead of time, and refrigerated for up to 4 days.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. themarn4
    April 16, 2012

    Made these this morning! Thanks for the great idea; now we have ready-to-go breakfast for the next few mornings.

  2. Tzuriel
    April 28, 2012

    You can also freeze these and then heat them up in the microwave. You can use lots of different fillings, like mushrooms, or you can put spinach in a food processor and add that to the eggs when you whisk them.

  3. Tzuriel
    May 3, 2012

    I made these last night and had 3 for breakfast this morning. Delicious! I used scallions, mushrooms, and various peppers. I like this recipe because you can be pretty creative with what you mix in to the eggs. Thanks!

  4. yenca615
    January 14, 2013

    Could these be frozen? I need to make quite a bit to feed our household and like to do a lot at a time. Thoughts?

  5. tassiezac
    August 25, 2013

    Fabulous recipe, easy to make, versatile and very delicious. I made a batch last week and they were fast and tasty breakfasts. I’ve got this weeks batch in the oven now.

  6. shaybay9737
    March 3, 2014

    We like to line the muffins with either a thin slice of ham, or a piece of bacon….YUMMY.

  7. mickeyjenny85
    April 14, 2014

    Thank you for the recipe…I made them this morning and it was super delicious …. Being a beginner to paleo/primal , never thought healthy food could taste so good.

  8. IcanDoit
    July 23, 2014

    I really enjoy this recipe! With one more egg (total of 9) I can make 12 servings (small/medium mold cupcake pan). I chose to add a little cayenne and garlic along with the salt and pepper for a “fuller taste”.

  9. Isabelle
    August 11, 2014

    I did it this morning, it tasted somewhat bland so next time, I’ll try to actually add the salt and pepper =)

    1. Kara McCartney
      Kara McCartney
      October 20, 2014

      You can add whatever add-ins you wish! Kara

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