Paleo Egg Muffins
Baked egg cups studded with bacon, spinach and peppers, a perfect make-ahead paleo breakfast for busy mornings.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Paleo
gluten-freepaleo
Ingredients
12eggs
150gbacon, diced and cooked
100gspinach, wilted and squeezed dry
1red pepper, finely diced
1onion, finely diced and softened
1 tspgarlic powder
1 tspsmoked paprika
1 tspsalt and pepper
olive oilfor greasing
Instructions
1
Preheat oven to 180C.
2
Grease a 12-hole muffin tin with olive oil.
3
Mix bacon, spinach, pepper and onion together.
4
Divide mixture between muffin holes.
5
Whisk eggs with garlic powder, paprika, salt and pepper.
6
Pour egg mixture over fillings.
7
Bake 18-20 minutes until puffed and set.
8
Cool 5 minutes before removing. Store in fridge for up to 4 days.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
447
Protein
34.3g
Fat
30.3g
Carbs
7.6g
Fiber
1.9g
Sodium
1126mg
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