Paleo Egg Muffins


  • 8 oz. Pork Breakfast Sausage        6.  1 t. fresh Oregano, chopped
    (Optional)                    or ½ t. dry oregano
  • 1 T. Olive Oil                7.  9 Eggs
  • ½ Sweet Onion, thinly sliced        8.  Dash of Pepper
  • ¾ C. Bell Peppers, chopped        9.  ¾ t. Real Salt
    or thinly sliced(any color)              10.  ¼ C. Coconut Milk or Almond
  • 1 `1/2 C. Spinach(packed)            Milk



  • Preheat oven to 350 degrees. Grease a muffin tin.
  • Place the ground sausage in a sauté pan and heat on medium high. Break up the pork into crumbles with a spatula as it cooks.
  • When the pork is halfway cooked, add 1 T. of olive oil, onions, peppers, and oregano to the pan. Saute until the onion is translucent. Add the spinach to the pan and cover with a lid. Cook for 30 seconds, remove the lid and toss the ingredients. Spinach should be wilted but still bright green. Remove from heat.
  • Place the eggs in a large mixing bowl along with the pepper, salt, and milk. Whisk together until eggs are well beaten.
  • Add the sausage and vegetables to the egg mixture and mix in until well distributed.
  • Divide the mixture between the greased muffin tins(12 total), making sure that each tin has a somewhat equal ratio of eggs/fillings.
  • Bake in preheated oven for 18-20 minutes. Cool for a few minutes and remove from tins, loosening the edges first with a knife.