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Paleo Egg Muffins – Spicy

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Last Updated on July 7, 2020

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.

Ingredients

  • 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

Instructions

  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.

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skullandsparrow

Tuesday 3rd of July 2018

So good! Husband and I loved them, though I left out the extra pepper on top because I'm a wimp :)

Emily Stillwell

Friday 6th of April 2018

When you freeze them do you defrost before reheating or just reheat from frozen?

Kendra Benson

Monday 16th of April 2018

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.

Lisa

Saturday 13th of January 2018

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.

Michelle

Wednesday 25th of October 2017

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!

Brian

Tuesday 11th of July 2017

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 :-(

Kendra Benson

Friday 14th of July 2017

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.

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