Paleo Egg Muffins

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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
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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

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