Baked Egg Muffins


Baked Egg Muffins

Baked Egg Muffins

Breakfast can be one of the most challenging meals to prepare, especially when you eliminate gluten and grains.  I am frequently asked “what can I eat for breakfast”?   Alas, a little creativity goes a long way and while the basics (bacon and eggs) is always a winner in my home I know it can get old.  My boys also like dinner or lunch leftovers, but many people can’t fathom eating leftovers for breakfast.  The recipe I am sharing today is a wonderful alternative because you can let your creativity run wild.  Add whatever you like, your favorite spices, meats, vegetables, or even cheeses.  The best part about this recipe is that it freezes beautifully.  Take a couple of muffins out of the freezer and place them in the refrigerator before bed, they will be ready to reheat in the morning.


1 dozen Pastured Eggs

1 teaspoon Sea Salt

Freshly Ground Pepper (to taste)

Cooked Bacon, Sausage, Chicken or even a high quality Pepperoni

Fresh or Organic Dried Herbs of Choice (I used Italian Seasonings for this batch)

Fresh diced vegetables such as:  diced peppers, onion, spinach, etc.

Coconut Oil, Bacon Grease or Pastured Butter (for greasing your muffin tin)


Grain Free Baked Egg Muffins

Grain Free Baked Egg Muffins


Preheat oven to 350 degrees

Grease a muffin tin with coconut oil or your favorite healthy fat.  Make sure you grease the muffin tin well to prevent the eggs from sticking in the muffin cup.

Whip the eggs (I use an electric hand mixer to save time), add your favorite spices, sea salt and pepper, then set aside.

Place your cooked meat in the bottom of each muffin cup.

Pour the egg mixture over the meat filling almost to the top of each muffin cup.

OPTIONAL:  Sprinkle a little of your favorite cheese on top of the egg mixture.

Bake for 20 to 25 minutes or until the eggs are cooked through.

NOTE:  The muffins will have quite a bit of rise while baking and will deflate when removed from the oven, don’t worry, this is normal.

Use a sharp knife to run around the muffin cup and serve immediately.

Allow the leftover baked egg muffins to cool completely,  and then freeze in an airtight container.




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