Paleo Breakfast Muffins (Whole 30 Approved)
Try this Paleo Breakfast Muffins (Whole 30 Approved) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 teaspoon pepper
- 9 large eggs
- 8 ounces ground breakfast sausage
- 1 red, green or yellow pepper i used a mix of colors because that is what i had
- 1/2 cup frozen kale chopped
- Carbohydrate 0.591131911057692 g
- Cholesterol 317.25 mg
- Fat 7.45568569711538 g
- Fiber 0.00557391826923077 g
- Protein 9.43730318509615 g
- Saturated Fat 2.32445612980769 g
- Serving Size 1 1 muffin (94g)
- Sodium 105.009254807692 mg
- Sugar 0.585557992788461 g
- Trans Fat 1.25027944711538 g
- Calories 107 calories
Preheat oven to 350 degrees, spray a muffin tin with non-sticking cooking spray or use coconut oil. I used coconut oil. Set aside.Brown the ground sausage in a medium-sized pan over medium-heat.In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, kale, and pepper. Pour the batter into the muffin tins, filling ¾ of the way. Bake for 20-25 minutes, my oven needed 23 minutes.Allow the muffins to cool for 5 minutes, use a knife to loosen from the sides.
