Quick and Easy Breakfasts - Paleo Egg Muffins

Quick and Easy Breakfasts - Paleo Egg Muffins

These Egg Muffins are my Go-To Protein Packed breakfast. When I'm feeling super lazy I'll buy pre-chopped veggies from Trader Joe's. I give them a quick sauté in olive oil and throw them in the bottom of the lightly coated muffin tin and pour the egg mixture on top.  I'm not an Exact Chef - much to my mother's disappointment. ;) Love you, Mom!

Smiley Faces Optional - but they bring me joy in the mornings when I need a little extra pep in my step!



  • chopped veggies (2 handfuls) - the asparagus mix at TJ's is my fave!
  • Splash of Almond Milk
  • 10 eggs
  • pinch of salt
  • generous sprinkling of pepper
  1. Preheat oven to 350 degrees F. Grease 8 muffin cups or line with paper liners.
  2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. ... 
  3. Bake in the preheated oven until muffins are set in the middle (set means not jiggly), 18 to 20 minutes.

Note: These freeze really well! So if you're feeling extra, make a double batch and throw those bad boys in the freezer and you are good to go next week!