Paleo egg muffins are a perfect grab-and-go breakfast option that you can make ahead and eat all week.
I realize I’ve been posting an abnormal amount of egg/breakfast recipes lately. I’ve also been consuming an abnormal amount of eggs as of late. I hope it doesn’t bother y’all too much. Instead of eating a bowl of cereal in the morning, we’ve been eating eggs. We’ve eaten them in a casserole, in quiche, scrambled, fried and boiled. I’m starting to feel a little bit like Forest Gump. I estimate since the beginning of the month, Bud and I have gone through 6-7 dozen eggs. That’s a lot of eggs for two people.
But I love how many ways you can cook eggs! What I don’t love about this non-cereal option is that they take longer to cook. I’m not awake enough in the morning to turn the stove on, let alone make something edible. To get around that, I’ve been making breakfast in advance! The past few weekends, I’ve whipped up a huge batch of something for breakfast. This week, it’s egg muffins.
Egg muffins are incredibly easy and perfect for early mornings. They’re packed with protein. One batch makes 12 muffins and then you’re set for breakfast for the week. All you have to do in the morning is put them on a plate and heat them up in the microwave! It doesn’t get much easier. Heck, it will probably take longer to make coffee.
Paleo Egg Muffins
- ½ cup onion diced
- ½ cup bell pepper diced
- ½ cup jalapeno pepper diced
- 6 slices cooked bacon diced into small pieces
- 12 eggs
- salt and pepper
Preheat the oven to 350 degrees. Prepare large muffin tin and set aside.
Mix together the onion, bell pepper and jalapeno in a small bowl. Pour a spoonful of the mixture into each muffin tin.
Add a spoonful of diced bacon to each muffin tin.
Whisk together the eggs in a large bowl. Season with salt and pepper.
Pour egg mixture evenly into each muffin tin.
Bake for 20-25 minutes or until a toothpick inserted into the muffins comes out cleanly.