🧁 Breakfast Egg Muffins

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Spinach & Sausage | Paleo + Freezer-Friendly
in Breakfasttags: , , ,

Prep Time

10 mins

Cook Time

25 mins

Ready In

35 mins

Skill Level

Beginner

Rating

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Ingredients (9-12 muffins)

8 large eggs
½ cup cooked ground sausage (sugar-free, Whole30-friendly)
½ cup chopped spinach
¼ cup red bell pepper, finely diced
¼ tsp garlic powder
¼ tsp sea salt
Cracked pepper to taste
Optional: chopped green onion or parsley for garnish

Nutrition Info (approx. per muffin)

Calories
110
Fat
8g
Carbs
2g
Fiber
2g
Protein
8g
These Breakfast Egg Muffins with spinach and sausage are a grab-and-go Paleo staple — protein-packed, veggie-filled, and perfect for meal prep.

Instructions

1.Preheat oven to 350°F (175°C). Grease a muffin tin or use silicone liners.
2.In a bowl, whisk eggs with garlic powder, salt, and pepper.
3.Stir in sausage, spinach, and bell pepper.
4.Pour evenly into muffin cups, filling about ¾ full.
5.Bake 20–25 minutes until set and lightly golden.
6.Let cool, then store in fridge (up to 4 days) or freezer (up to 2 months).

Whether you’re feeding kids before school or stocking your freezer with Whole30 breakfasts, these muffins are quick to make and easy to love.

Why You’ll Love It:

✅ Freezer- and meal-prep friendly
✅ Great for kids and adults
✅ Paleo + Whole30 compliant
✅ No dairy, grains, or sugar
✅ Easy to customize with your favorite add-ins

Perfect For:

  • Quick weekday breakfasts
  • Whole30 on-the-go fuel
  • Freezer meal stock-ups
  • School mornings
  • High-protein meal prep

💡 Paleo Pulse Tip:

Freeze in a single layer, then store in a zip-top bag. Reheat in the microwave for 30–45 seconds or in a toaster oven for best texture. Want variety? Try swapping in mushrooms, zucchini, or leftover cooked bacon.

📸 Show us your beautiful breakfast creations! Tag @PaleoPulse with #FuelYourWild to share your primal plates.

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