Paleo Vegetable Egg Muffins

Whip up a batch of Paleo Vegetable Egg Muffins for a protein-packed, veggie-filled breakfast or snack that’s as nutritious as it is convenient! These savory egg muffins are made with wholesome ingredients like zucchini, spinach, bell peppers, and red onion, perfectly seasoned with garlic powder, sea salt, and black pepper. Creamy coconut milk adds a subtle richness while keeping the recipe dairy-free and paleo-friendly. Naturally gluten-free and low-carb, these muffins are baked to golden perfection in just 20 minutes, making them an ideal grab-and-go option for busy mornings. Whether served warm or stored for meal prep, these customizable egg muffins are a delicious way to kickstart your day with a healthy boost of flavor and nutrients.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 12 eggs
• 0.25 cups coconut milk (unsweetened, full-fat)
• 1 cups zucchini (grated and squeezed to remove excess moisture)
• 0.75 cups bell pepper (diced)
• 1 cups spinach (chopped)
• 0.5 cups red onion (diced)
• 1 tablespoon olive oil (for greasing muffin tin)
• 0.5 teaspoons sea salt
• 0.25 teaspoons black pepper
• 0.5 teaspoons garlic powder

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or line with silicone baking cups.

Step 2

In a large mixing bowl, crack the eggs and whisk them thoroughly until the yolks and whites are fully combined and slightly frothy.

Step 3

Add the coconut milk to the eggs and whisk again to combine. Set the egg mixture aside.

Step 4

Prepare your vegetables: grate and squeeze the zucchini to remove excess moisture, dice the bell pepper and onion, and chop the spinach.

Step 5

Gently fold the zucchini, bell pepper, spinach, and red onion into the egg mixture. Mix well to evenly distribute the vegetables.

Step 6

Season the mixture with sea salt, black pepper, and garlic powder, stirring to incorporate the spices evenly.

Step 7

Evenly divide the mixture into the prepared muffin tin, filling each cup about three-quarters full.

Step 8

Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the tops are set and lightly golden. Insert a toothpick into the center of a muffin; it should come out clean.

Step 9

Let the muffins cool in the tin for 5 minutes before carefully running a knife around the edges and removing them.

Step 10

Serve warm, or allow them to cool completely before storing in an airtight container in the fridge for up to 5 days.

Nutrition Facts

Serving size	(1175.6g)

Amount per serving	% Daily Value*
Calories	1237.9

Total Fat 84.8g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat g
Cholesterol 2232mg	0%
Sodium 2100.2mg	0%
Total Carbohydrate 32.8g	0%
Dietary Fiber 9.2g	0%
Total Sugars 17.5g
Protein 83.8g	0%

Vitamin D 492IU	0%
Calcium 475.7mg	0%
Iron 15.9mg	0%
Potassium 2339.1mg	0%

*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.

Source of Calories

Fat: 62.1%

Protein: 27.3%

Carbs: 10.7%