Hello Healthy Meal Preppers!

Looking for a breakfast that’s easy, wholesome, and ready when you are? These Paleo Egg Muffins are packed with fresh veggies and protein to fuel your day. Light yet satisfying, they bake up quickly and store perfectly for grab-and-go mornings.

Whether you’re meal prepping for the week or just want a healthy snack option, these muffins bring the perfect balance of flavor and nutrition with minimal fuss.

Paleo Egg Muffins Recipe:

Per 1 muffin (1 serving): 48 Calories • 2.4g Carbs (0.6g Fiber) • 3.0g Fat • 3.0g Protein

10 minutes to prep, 25 minutes to cook

Ingredients

Scaled to 1 muffin

• 1/16 cup, chopped Onions (13 g)

• 1/16 cup, sliced Red bell pepper (7.7 g)

• 1/16 cup, whole Mushrooms (8 g)

• 2 2/3 tbsp Spinach (5 g)

• 1/3 extra large Egg (19 g)

• 1/4 tsp Avocado oil (1.2 g)

• 3/16 clove Garlic (0.5 g)

Directions

Directions are for original recipe of 12 muffin

1. Chop up veggies. Preheat oven to 350 degrees F.

2. Whisk eggs in a bowl.

3. Heat oil in a pan over medium heat. Add in veggies and cook until tender, 5-10 minutes. Add garlic during the last 30 seconds.

4. Combine cooked veggies into egg mixture. Pour into muffin tins.

5. Bake for 15 minutes or until firm. Let cool for a few minutes.

6. Store in airtight containers and enjoy!