Paleo diet

EGG MUFFINS

Egg muffins are the ultimate Sunday meal prep recipe. I often visit Richmond, Virginia, to spend the weekend at my friend Tina’s house, and I’m always so impressed by how organized she is when it comes to getting ready for the week. We stood in the kitchen together with coffee and started to make breakfast for everyone, and as we started assembling a Spicy Sausage Frittata (here), she grabbed extra veggies and tossed them into a bowl to become egg muffins that would get her and her husband through a busy week of breakfasts. Eating well takes planning, but only a little. SERVES 6

PREP TIME: 10 minutes

COOK TIME: 40 minutes

1 tablespoon (15 ml) extra-virgin olive oil, plus extra for greasing

1 red onion, finely diced

2 garlic cloves, minced

10 ounces mushrooms, sliced

1 green bell pepper, finely diced

12 eggs

12 slices bacon

1. Preheat the oven to 350°F (180°C).
2. In a large skillet over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the mushrooms, and cook for another 5 to 10 minutes. Stir in the bell pepper. Remove the skillet from the heat.
3. In a medium bowl, whisk the eggs together. Set aside.
4. Lightly grease a 12-cup muffin tin with olive oil. Carefully wrap a strip of bacon around the inside of each muffin well.
5. Pour some of the egg mixture into each bacon-lined muffin well, and then spoon the sautéed veggie mixture into each one.
6. Bake for 25 minutes, or until the eggs are firm, and serve.

VARIATION 1 VEGGIE EGG MUFFINS: Skip the bacon and pour the egg muffin “batter” right into the greased muffin tins. They’ll pop right out.

VARIATION 2 SAUSAGE AND EGG MUFFINS: Cook 10 ounces spicy Italian sausage or just regular breakfast sausage, and let it cool. Add it to the egg mixture, and continue with the recipe as written.

PREP TIP: Cutting up all your veggies as soon as you bring them home from the store is a fantastic way to make sure they’re always ready to go into any recipe. I’ve found that it really helps us reduce our food waste as well.

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• Banana Cream Pie
• Gingerbread Cake
• Morning glory muffins

These egg muffins wrap a strip of bacon around each muffin well, fill it with sauteed onion, mushrooms, and green pepper, then pour whisked eggs over the top and bake until firm. They are the ultimate Sunday meal prep - a whole week of breakfasts out of one pan.

Pro Tips

• Wrap a strip of bacon around the inside of each greased muffin well before filling. The bacon crisps against the tin and holds the muffin together.
• Cook the mushrooms 5-10 minutes until their liquid has cooked off. Wet mushrooms make soggy egg muffins.
• Pour the egg mixture in first, then spoon the sauteed vegetables into each well so every muffin gets an even share.
• Bake 25 minutes at 350°F until the eggs are firm, and let the tin cool a few minutes so the muffins pop out cleanly.
• Veggie version: skip the bacon and pour the mixture into greased wells. Sausage version: brown 10 ounces of sausage, cool it, and mix it in.

Frequently Asked Questions

Are egg muffins paleo?

They are - eggs, bacon, mushrooms, onion, and green pepper. Choose sugar-free bacon if you are keeping it strict.

How long do egg muffins keep?

Refrigerate them for up to 4 days and rewarm in the microwave or oven. They are built for meal prep.

Can I freeze egg muffins?

Yes - freeze the cooled muffins and thaw overnight in the fridge. Rewarm gently so the eggs do not turn rubbery.

Can I make these without bacon?

Yes - grease the tin well and pour the egg mixture straight in. They pop right out once cooled.

Recipe Card

Stav Kogan

EGG MUFFINS

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp extra-virgin olive oil, plus extra for greasing
• 1 red onion, finely diced
• 2 garlic cloves, minced
• 10 oz mushrooms, sliced
• 1 green bell pepper, finely diced
• 12 eggs
• 12 slices bacon
• Lightly grease a 12-cup muffin tin with olive oil. Carefully wrap a strip of bacon around the inside of each muffin well.

Method

 

1. Preheat the oven to 350°F.
2. In a large skillet over medium heat, heat the olive oil.
3. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
4. Add the mushrooms, and cook for another 5 to 10 minutes.
5. Stir in the bell pepper.
6. Remove the skillet from the heat.
7. In a medium bowl, whisk the eggs together.
8. Set aside.
9. Pour some of the egg mixture into each bacon-lined muffin well, and then spoon the sautéed veggie mixture into each one.
10. Bake for 25 minutes, or until the eggs are firm, and serve.

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