Paleo Savory Egg Muffins
Start your day with these hearty and delicious Paleo Savory Egg Muffins, a protein-packed breakfast guaranteed to keep you energized. Brimming with nutrient-rich ingredients like spinach, mushrooms, bell peppers, and cherry tomatoes, these muffins are dairy-free, gluten-free, and perfect for a clean-eating lifestyle. Whipped together with creamy coconut milk and cooked to golden perfection, they offer a savory flavor explosion in every bite. Ready in just 35 minutes, they’re ideal for meal prep and can be enjoyed fresh or stored for on-the-go breakfasts throughout the week. Perfect for Paleo enthusiasts or anyone seeking a healthy, grab-and-go breakfast option, these egg muffins are as versatile as they are satisfying!
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Recipe Information
Ingredients
- 10 large eggs
- 0.5 cup coconut milk
- 1 tablespoon coconut oil
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 1 cup, chopped mushrooms
- 1 cup, chopped spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, halved cherry tomatoes
Instructions
Preheat your oven to 350°F (175°C).
Grease a 12-cup muffin tin with coconut oil or use silicone muffin liners for easy removal.
In a large mixing bowl, crack the eggs and whisk them together with coconut milk until smooth.
Add salt and black pepper to the egg mixture and stir well.
Heat the coconut oil in a skillet over medium heat. Add the diced onion and bell pepper, sautéing until they begin to soften, about 3-4 minutes.
Add the chopped mushrooms to the skillet and cook for another 2-3 minutes until softened.
Add the chopped spinach to the skillet and cook for 1 minute until wilted. Remove from heat.
Distribute the cooked vegetables evenly into the prepared muffin cups.
Pour the egg mixture over the vegetables, filling each muffin cup about three-quarters full.
Top each muffin with a few cherry tomato halves for added flavor and color.
Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and the tops begin to turn golden brown.
Allow the muffins to cool for a few minutes before removing them from the tin.
Serve warm, or let them cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat as needed.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1860 mg | 620% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 26.3 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2328 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
