Paleo Savory Egg Muffins
Start your day with these protein-packed Paleo Savory Egg Muffins—a delicious, low-carb, and dairy-free breakfast or snack option! These fluffy egg muffins are loaded with vibrant sautéed veggies like red bell peppers, onions, mushrooms, spinach, and topped with cherry tomatoes for a burst of fresh flavor. Whisked with creamy coconut milk, the eggs create a rich, satisfying base, while coconut oil ensures a perfect, non-stick bake. Ready in just 35 minutes, this easy make-ahead recipe is perfect for meal prep, offering a convenient grab-and-go option for busy mornings. Whether you’re following a paleo diet or simply looking for a healthy, gluten-free recipe, these savory egg muffins are sure to become a household favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Grease a 12-cup muffin tin with coconut oil or use silicone muffin liners for easy removal.
Step 3
In a large mixing bowl, crack the eggs and whisk them together with coconut milk until smooth.
Step 4
Add salt and black pepper to the egg mixture and stir well.
Step 5
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.
Step 6
Add the chopped mushrooms to the skillet and cook for another 2-3 minutes until softened.
Step 7
Add the chopped spinach to the skillet and cook for 1 minute until wilted. Remove from heat.
Step 8
Distribute the cooked vegetables evenly into the prepared muffin cups.
Step 9
Pour the egg mixture over the vegetables, filling each muffin cup about three-quarters full.
Step 10
Top each muffin with a few cherry tomato halves for added flavor and color.
Step 11
Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and the tops begin to turn golden brown.
Step 12
Allow the muffins to cool for a few minutes before removing them from the tin.
Step 13
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
| Serving size | (1170.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1116.0 |
| Total Fat 68.9g | 0% |
| Saturated Fat 28.3g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 1860mg | 0% |
| Sodium 3366.9mg | 0% |
| Total Carbohydrate 47.7g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 26.3g | |
| Protein 73.0g | 0% |
| Vitamin D 410IU | 0% |
| Calcium 374.2mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 2327.5mg | 0% |
Source of Calories