Since we were stuck indoors during Hurricane Sandy, I tried out a lot of new recipes! Among them were these breakfast egg muffins from Paleo Comfort Foods (another great Paleo cookbook), which have been added to our regular repertoire. They’re easy to make, can be customized with your choice of veggies/meat/cheese, the whole family loved them, and they freeze well — everything I’m looking for in a recipe! I made a second batch to freeze after the first one was gobbled up, but we ended up eating all of them too. Now I’m going to buy a second muffin pan just so I can make these in bulk.



2 tsp olive oil
1/2 large sweet onion, finely chopped
1/2 green bell pepper, finely copped
1/2 red bell pepper, chopped
1/2 jalapeno pepper finely chopped (optional — I definitely would have added this if not for the kids!)
6 large eggs whisked
1/4 tsp black pepper
salt to taste (optional)
1/2 pound sausage, ground pork, beef or turkey (optional)

The original recipe called for double the ingredients listed above, but it would have taken me three muffin tins to make that much, so I halved it. Even halving the recipe made more than what fit in one muffin tin, so I had to make two batches. If you have the muffin tins or the time to make multiple batches, feel free to double it! You can also saute the vegetables the night before and keep them in the refrigerator so that you can make these quick in the morning.


Preheat oven to 350 degrees. Saute onions in olive oil for 2-3 minutes, then add peppers and saute for another 2-3 minutes. I had some ground pork so I added 1/2 pound of it at the same time as the peppers and cooked it until the meat was no longer pink.

Whisk eggs in a large bowl while the peppers are cooking. When the veggies are done cooking, remove them from the heat and let them cool for a couple of minutes. Then mix them into the eggs and add your salt and pepper.

Coat a muffin pan with olive oil spray and fill each cup with 1/4 cup of the egg mixture. Cook them in the oven for 15-20 minutes depending on the size of your muffin tin, and remove when the tops get fluffy and golden brown.


I never thought the kids would eat bell peppers, but they did! I put broccoli, mushrooms, and ground pork in my second batch. You can really add any veggie you want. I bet it’d be extra delicious with some cheese, but alas we’ve cut dairy out of Charlie’s diet for the time being to help with his constipation. I told Mr. Bee that I was going to make these in big batches and freeze them so we could eat them every weekend, and he said, “Let’s eat them every day!”