Looking for a quick breakfast that you can pick up with your hands and eat on the go? If so, these paleo egg muffins are just for you. They are a great little protein packed breakfast and are a perfect start to any morning. They’re also great for a brunch or lunch or simply a tasty snack. They are easy to pack and are good both warm and cold.

Paleo egg muffins in pan

We especially like them because you can make up a big batch of different types of muffins over the weekend and have them ready to go in the fridge for a quick breakfast. You can eat them the entire week and not get tired of them if you mix in a few different flavor combinations.

We only made two different types of muffins but the options with these are endless. One type we made was sausage, rosemary and kale and the other was ham, green onion and spinach.

Paleo egg muffins stacked

Just. Simply. Delicious.

Here are a couple of ideas for combinations that we didn’t make but sound pretty great:

  • Sausage, mushroom, basil
  • Bacon & broccoli
  • Ham, onion, green pepper
  • Spinach, tomato, onion

Oh, and if you feel like it, you could throw a slice of avocado or tomato on top.

Paleo egg muffins plated

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Paleo Egg Muffins (Whole30 + Keto)

Looking for a quick breakfast that you can pick up with your hands and eat on the go? If so, these paleo egg muffins are just for you.


For the ham muffins:

  • 5 eggs
  • 1/2 lb ham, diced
  • green onion, diced
  • handful of spinach, chopped
  • salt and pepper, to taste

For the sausage muffins:

  • 5 eggs
  • 1/2 lb sausage
  • 1 sprig of rosemary, chopped
  • handful of kale, chopped
  • salt and pepper, to taste


  • Preheat your oven to 350 degrees
  • Heat two medium skillets over medium heat.
  • Add in the sausage to one skillet and the ham to the other. Brown the sausage and ham and remove from the heat and set aside.
  • Grab two medium bowls and crack five eggs into each bowl. Whisk the eggs up.
  • Add in your ingredients to each bowl - sausage, rosemary and kale to one bowl and ham, onion and spinach to the other. Whisk everything together well.
  • Next, rub a muffin tin with a little oil or spray with coconut oil.
  • Spoon the egg mixture into the muffin tin, filling them to just below the top.
  • Place in the oven and bake for 30 minutes.

Last Step:

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Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.  
Calories: 624kcal, Carbohydrates: 2g, Protein: 51g, Fat: 44g, Saturated Fat: 13g
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