Last Updated on December 30, 2022 by Ellen Christian
You will love these Paleo Breakfast Egg Cups! This Paleo Egg Muffin recipe is a simple solution to a fast breakfast on a busy morning.
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Paleo Breakfast Recipes
I admit to grabbing a box of cold cereal more often than not when I am pressed for time. I know that cold cereal isn’t the best choice for the kids before school but who has time to make a hot breakfast?
But, if I don’t, I won’t’ get them out the door on time for the school bus. Of course, easy breakfast recipes can easily be used as easy dinner recipes on nights when you don’t have a lot of time.
We do breakfast for dinner once a week or so. It’s a great way to keep your grocery budget in check.
One of the great things about this recipe is that you can use any leftover as an add-in. If you have leftover peppers, onions, mushrooms, asparagus, broccoli, toss that in.
If you have leftover bacon, sausage, or other meat, toss that in. If you are not following the Paleo Diet, you can also add cheese.
Grease your muffin tins well. I use an organic olive oil spray. Then sprinkle in a few additions based on what you have on hand. Leftover meat and vegetables work well in this recipe.
Break an egg into each muffin tin. Add salt and pepper to taste. Put in a preheated oven and bake for about 12 minutes.
I plan two egg cups per person unless you are feeding a 16 year old with an appetite like a line backer. Then I plan four eggs. Adjust quantities as needed for your family.
If I had leftover veggies or it was summer, and I had fresh veggies in the garden, I would have added some fresh spinach to it.
If you have a non-Paleo person enjoying breakfast with you, add a side of whole-wheat toast.
- Paleo breakfast for kids
- Keto egg casserole
- How to make scrambled eggs
- Can you cook frozen bacon?
- Daily Harvest Shakes
- 1 dozen eggs
- leftover meat and veggies
- Preheat the oven to 350F.
- Line a muffin tin with muffin tin liners.
- Spray with non stick olive oil spray
- Put leftover meat and veggies in the bottom of each liner.
- Break an egg into each liner.
- Bake 350F for 12 minutes.
Amount Per Serving: Calories: 290Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 584mgSodium: 244mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 27g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.