Spicy Egg Muffins Recipe for Breakfast | Egg Muffins Paleo
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Spicy Egg Muffins

Recipe Macros

Tracking your macros is important while trying to remain in Ketosis. Here they are for one serving of this recipe.

Fat

Fat: 11g

Protein

Protein: 9g

Carb

Carbs: 1g (net)

Icons do not reflect ingredients.

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

Spicy Egg Muffins

Course: Breakfast
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24 muffins
Calories: 146 kcal
Author: Kendra Benson
These egg muffins can be baked in advance and stored in the fridge or freezer for a quick, easy, and delicious breakfast anytime.
Print

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 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 Facts
Spicy Egg Muffins
Amount Per Serving (1 muffin)
Calories 146 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 156mg 52%
Sodium 287mg 12%
Potassium 146mg 4%
Total Carbohydrates 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 9g 18%
Vitamin A 7.5%
Vitamin C 11.1%
Calcium 2.3%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.
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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20 Comments on “Spicy Egg Muffins

    1. Kendra

      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.

      Reply
  1. Melinda Colby

    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!

    Reply
  2. Jennie

    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.

    Reply
  3. Midweek Connect 7-8-15‏ - Northwest Fitness

  4. Midweek Connect 7-22-15 - Northwest Fitness

  5. Deanna Krapf

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

    Reply
  6. Brian

    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 🙁

    Reply
    1. Kendra Benson

      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.

      Reply
  7. Michelle

    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!

    Reply

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