Skip to main content

These Easy Paleo Egg Muffins are Breakfast Game Changers

Dig in.
paleo egg muffins

Here’s how to make hectic mornings so much more sane -- and delicous. Cook up a batch of these super simple (and nutrient-packed) paleo egg muffins to seize the day and stay satiated. Batch cooking has never looked so good.

Here’s a little secret to eating healthy: it’s all about being prepared. Even with the best of intentions, it’s far too easy to reach for a donut in the morning instead of a wholesome breakfast if you lack time or the motivation to cook.

Here’s where batch cooking is a healthy game changer in my book. Batch cooking, or spending a few hours one day per week to whip up a variety of easy dishes (cooked grains, overnight oats, massaged kale salad, roasted vegetables, and more) is the easiest way to ensure that pizza for dinner doesn’t happen because you lack the time or energy to cook during the week.

Simply block out a few hours each week, like two hours on Sunday evening, and prep, prep, prep! It helps to menu plan, make grocery lists, and hit the store or the farmers market this day in order to snag everything you may need.

Once you get the basics of batch cooking, and your favorite recipes (like these paleo egg muffins, of course!) you’ll never go back to scrounging around the fridge looking for breakfast or dinner ever again.

paleo egg muffins
paleo egg muffins

Breakfast Batch Cooked with Paleo Egg Muffins

These paleo egg muffins are one way to win the batch cooking game. With just 15 minutes prep time and under 30 minutes in the oven, these delicious and portable egg muffins are ready to go.

Along with being paleo-friendly, grain-free, and gluten-free, these egg muffins are packed will all the good stuff including vegetables, greens, and organic eggs.

Sautéing a variety of vegetables including bell pepper, zucchini, and red onion ensures plenty of vitamins and minerals, antioxidants, phytonutrients, and flavor, in each and every bite.

These paleo egg muffins also are packed with fresh, lightly sautéed greens. In this recipe I used a combination of spinach and tatsoi greens, but other spring greens like watercress, baby kale, chard, bok choy, mizuna, dandelion, and beet greens work wonderfully as well. If using hardier greens like chard and kale, just make sure to sauté them slightly longer.

The beauty of these paleo egg muffins is their versatility. Swap vegetables as needed and add in as many other vegetables and proteins as you desire.

Other delicious additions include chopped tomatoes and basil, asparagus, feta or goat cheese, cooked chicken sausage, cooked quinoa, and avocado.

Once cooked, these paleo egg muffins will keep in the refrigerator for a week. They are super portable and make a great snack on the go, as a pre- or post-workout snack, after school snack, or quick and easy lunch addition.

paleo egg muffins
  • Duration
  • Cook Time
  • Prep Time


  • 6 eggs
  • 2 Tbsp avocado oil divided
  • ¼ cup red onion diced
  • 1 bell pepper diced
  • 1 small zucchini chopped
  • 3 cups greens of choice roughly chopped
  • ¼ tsp oregano
  • 1 Tbsp fresh parsley roughly chopped
  • ½ tsp sea salt
  • Freshly ground black pepper


  1. Preheat oven to 350 degrees Fahrenheit. Grease 12 muffin tins with one tablespoon of avocado oil and set aside.
  2. Heat a large skillet over medium heat and add one tablespoon avocado oil. Add onion and sauté for three minutes, until slightly translucent.
  3. Add bell pepper and zucchini to the skillet and sauté for four minutes more.
  4. Add in chopped greens and sauté until wilted, about one or two minutes.
  5. Remove vegetable skillet from heat.
  6. Scoop a heaped tablespoon of sautéed vegetables into greased muffin tins, using up all vegetable mixture. The vegetables should fill up about ¾ of the tin.
  7. Whisk eggs in a small bowl. Add in oregano, parsley, and sea salt and pepper. Whisk to combine.
  8. Gently pour whisked eggs over vegetables in muffin tins, filling nearly to the top.
  9. Bake egg muffins in oven for 18-23 minutes, or until set and eggs have puffed up.
  10. Carefully remove egg muffins from tins and enjoy immediately.
  11. Store egg muffins in an airtight container in the refrigerator, where they will keep for one week.
Publish date:

Related Recipes

paleo banana bread

Coconut Flour Paleo Banana Bread with Walnuts: Grain-Free Goodness

Please all your paleo friends with this walnut and coconut flour paleo banana bread naturally sweetened with bananas and without added sugar.

berry french toast

This Berry French Toast Recipe Calls For Breakfast in Bed

With a few pantry staples and seasonal organic berries, this berry french toast can be made in less than 20 minutes. Hello, summer mornings!

paleo gluten free pancakes

Perfect Paleo Protein Pancakes with Coconut Flour and Cinnamon

These paleo pancakes taste delicious straight from the skillet but are amazing stacked and layered with nutrient-rich toppings like maple syrup, cocoa nibs, bananas, or even real butter and more!

breakfast bowl with magic green sauce

Make this Savory Breakfast Bowl with Magic Green Sauce ASAP

Ditch your sugary pastries and make a savory breakfast bowl instead filled with fresh greens, grains, avocado, eggs, and a magical green sauce (yum).

Asian Salmon

Asian Salmon With Broccoli: One Pan Wonder

A delicious recipe can be made in just one sheet pan in less than 30 minutes. This Asian salmon and broccoli recipe is easy and healthy!

chocolate chip zucchini bread

Paleo, Protein-Packed, and Gluten-Free Chocolate Chip Zucchini Bread

This gluten-free and naturally sweetened chocolate chip zucchini bread is a delicious way to sneak vegetables into a moist and delicious baked good!

paleo pumpkin pie slices with whip cream on two white plates.

Homemade Pumpkin Pie from Scratch: The Most Delicious Pumpkin DIY Ever (It's Paleo)

DIY delicious paleo pumpkin pie with almond flour crust, coconut milk and pumpkin filling, and maple coconut whipped cream. Healthiest Thanksgiving ever.