I’m a big fan of making food in bulk on Sundays so that we have food throughout the week. I eat these for breakfast but more often than not I end up eating them post-workout or as a snack. They’re SO good. If you don’t like to set your face on fire like I do, you don’t have to use a whole jalapeño.

I always urge my clients to prepare food in advance, it makes it much less likely that you’ll reach for something unhealthy when you don’t feel like cooking or are short for time. These egg muffins are a great, healthy option because they’re filled with protein, healthy fats and a bunch of veggies.

Paleo Mexican Egg Muffins| these easy muffins are perfect to make on Sunday and have breakfast or a snack throughout the week #paleo #breakfast

Paleo Mexican Egg Muffins

These paleo egg muffins are a great, healthy option because they’re filled with protein, healthy fats and a bunch of veggies.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, brunch
Cuisine: American, Mexican
Keyword: Mexican muffins, paleo muffins recipe, paleo savory muffins
Servings: 6 servings
Calories: 50kcal
Author: Dani

Ingredients

  • 4 eggs
  • 1/4 onion diced
  • 1/4 yellow pepper diced
  • 1 small jalapeno diced
  • 4 grape tomatoes diced
  • 1 tbsp cilantro chopped
  • salt and pepper

Instructions

  • Preheat the oven to 375.
  • Toss together the eggs, veggies and cilantro.
  • Pour into six muffin tins (you can double the recipe for more). I used these muffin tins.
  • Bake for 15-20 minutes, or until the center is set.

Notes

Store them in the fridge and reheat in the microwave.

2 Comments

  1. do you freeze these after you make them? reheat? do they get rubbery?
    look and sound good

    • dani Reply

      I eat this recipe too quickly to have tried freezing it. Reheating in the toaster oven would be best.

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