Paleo Egg Muffins – Spicy

These egg muffins can be baked in advance and stored in the fridge or freezer for a quick, easy, and delicious breakfast anytime.

Please share:

When you think of grain-free breakfast options, you probably think of eggs and nothing else. That’s ok, so do I. And considering we have 12 chickens who provide us with no less than 5 dozen eggs a week, we eat a LOT of eggs.

Spicy Egg Muffins {dairy-free; grain-free} by Our Paleo Life

Creative Egg Breakfast Idea

Plain old scrambled or fried eggs can get pretty boring day after day, so I try to mix things up a bit to make sure none of us gets too tired of eating them. My kids tend to prefer eggs with stuff in them, like veggies, meats, and extra spices. I tend to like not having to cook a big batch of loaded scrambled eggs every morning while trying to get the kids ready for school and out the door so they don’t miss the bus.

Spicy Egg Muffins {dairy-free; grain-free} by Our Paleo Life

Egg Muffins Paleo

The thing I love about these Spicy Egg Muffins is that they are loaded with all the delicious extras our family loves and I can make them in advance and just heat them up real quick each morning. A full batch can last our family of 5 about a week. Cooking once and having breakfast for 4-5 days? I’m okay with that.

Spicy Egg Muffins {dairy-free; grain-free} by Our Paleo Life

And since only half of us can really handle spicy foods, I only put the spicy peppers in half the batch, that way everyone has happy, full bellies on the way to school.

Spicy Egg Muffins
Spicy Egg Muffins

Spicy Egg Muffins

Yield: 24 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These egg muffins can be baked in advance and stored in the fridge or freezer for a quick, easy, and delicious breakfast anytime.


  • 18 large Eggs
  • 1 lb Chorizo
  • 1/2 Yellow Onion, chopped
  • 1 medium Bell Pepper, diced
  • 1 Hot Pepper, whatever is your favorite, diced
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • Olive Oil


  1. Preheat oven to 350°F. Place 24 silicone muffin liners on a rimmed baking sheet (or split up onto 2 baking sheets). If not using silicone muffins liners (and it is highly recommended that you do), grease two 12-cup muffin tins with olive oil.
  2. Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. Drain out any extra grease.
  3. Add approximately 1 tsp each of the onion and bell pepper to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.
  4. Divide the chorizo evenly between the 24 muffin cups.
  5. Beat all the eggs in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated.
  6. Scoop 1/4 of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly or fill up any smaller cups.
  7. Sprinkle the hot pepper on top of all the muffin cups evenly.
  8. Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean.
  9. Serve hot. If storing these, refrigerate in an airtight container for up to 1 week, or store in the freezer for up to one month. If freezing, it's best to use a FoodSaver bag to prevent frost from accumulating.
Nutrition Information:
Yield: 24 Serving Size: 1 muffin
Amount Per Serving: Calories: 148Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 156mgSodium: 311mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 9g

Nutrition is calculated by a third party and may not be 100% accurate

These egg muffins can be baked in advance and stored in the fridge or freezer for a quick, easy, and delicious breakfast anytime.

Please share:

    1. I heat up a few at a time, and cut them in half to be sure the middle heats up as well. About a minute to 90 seconds, maybe more depending on how many you’re reheating, is usually sufficient.

      1. Hello Kendra
        Starting the WHOLE30 on Jan. 2nd. I am so overwhelmed but I must do this to improve my health. I dont know exactly where how to plan the meals etc.
        Any tips? Get them from your website?

  1. Wow these are delicious! I can see why you highly recommend the silicone muffin tin! They stuck a bit with the olive oil, but still tasted fabulous!

  2. These are very good. Only problem is that I coated the pan well and still had major sticking problems. I soaked the pan but still have no idea what I am going to do.

    1. Any meat department should have it. I’ve found the that chorizo at Whole Foods is WAY too spicy for me, though.

  3. My eggs came out with a spongy texture. Is this normal for baked eggs, or is there a way to prevent this?

  4. The chorizo “bubbled” to the top and grease poured over the top of the muffins and smoked out the house. The egg was evenly divided among the 24 compartments, a 1/4 cup. Has this happened to you before? I’m guessing we need to cook the chorizo longer to dry it out or buy muffin trays with much deeper pockets? They look yummy and can’t wait to try them – if they taste as good as they look, I have to figure out the smoke issue 🙁

    1. I haven’t had that happen. I wonder if your eggs were larger than mine so the cups were filled too high? Or maybe try soaking up some of the grease from the chorizo (or straining really well) before adding it to the muffin cups. Sorry that happened.

  5. I’m going to be making these this week. Here’s a tip though, if you don’t have a silicone muffin pan or don’t want to use one. I have found parchment paper liners. I had to order them from Amazon, but they are fantastic. Especially for the egg muffins I made last week. With the parchment, you still got the browned edges on the egg muffins that I like, but they don’t stick!

  6. These muffins were absolutely AMAZING. I got my chorizo from a local butcher, who assured me that there was no sugar in it. Just the right amount of spice. This was my favorite breakfast so far. I want to eat these muffins all day long.

    1. I’ve reheated them both ways. I prefer reheating from thawed, but if doing it from frozen. I heat them up enough to be able to cut them into 1/4’s and then reheat all the way. I hope that helps.

  7. So good! Husband and I loved them, though I left out the extra pepper on top because I’m a wimp 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like
Slowcooker Minestrone Soup
Read More

Crockpot Paleo Minestrone Soup {with Instant Pot option}

We have enjoyed this soup both with and without the addition of the pork sausage, so it is both Whole30 and vegan friendly. This minestrone soup tastes even better than the endless soup from a certain chain restaurant, and you can make you own endless salad to go along with it.
Blueberries & Cream Gummies {by Our Paleo Life}
Read More

Blueberries & Cream Gummies – Paleo

My kids love these real-fruit, no-sugar gummies and I love that they're getting the benefits from gelatin and real fruit and not the nasty side-effects of corn syrup and artificial colors and flavors.