Paleo Egg Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 196.2
  • Total Fat: 11.7 g
  • Cholesterol: 240.8 mg
  • Sodium: 456.3 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 15.6 g

View full nutritional breakdown of Paleo Egg Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


You can use any veggies you want. You can use any veggies you want.
Number of Servings: 9


    15 pasture-raised eggs (med-large) or 12 extra large
    1 red bell pepper, chopped
    1 medium onion, chopped
    4 cups chopped kale
    1/2 Tbsp olive oil
    1 tsp sea salt
    1/2 tsp black pepper
    1 tsp garlic powder

    Optional toppings (included in nutrition):
    4 oz cooked and crumbled lamb bacon
    2 oz grated parmesano reggiano


Serve with fresh fruit and sweet potato hash!


Preheat oven to 350 degrees F.

Sautee the onion in olive oil until translucent. Add red pepper and kale and a bit of water, sautee until cooked, then transfer the veggies to your greased muffin tins, evenly distributing them in each hole.

In a large bowl, whisk the eggs, garlic powder, salt and pepper, and 1/4 cup water. Pour the egg mixture evenly into the muffin tin, and top with crumbled bacon and parmesan cheese.

Bake for 15-20 minutes until the tops get puffy and just start turning brown.

Serving Size: makes 18 muffins, 2 muffins per serving

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.