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.
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.
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.
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
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.
Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. Drain out any extra grease.
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.
Divide the chorizo evenly between the 24 muffin cups.
Beat all the eggs in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated.
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.
Sprinkle the hot pepper on top of all the muffin cups evenly.
Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean.
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.