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Paleo Mexican Egg Muffins
Dani
These paleo egg muffins are a great, healthy option because they're filled with protein, healthy fats and a bunch of veggies.
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Breakfast, brunch
Cuisine
American, Mexican
Servings
6
servings
Calories
50
kcal
Ingredients
1x
2x
3x
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.
Nutrition
Serving:
1
muffin
Calories:
50
kcal
Carbohydrates:
2
g
Protein:
4
g
Fat:
2
g
Cholesterol:
109
mg
Sodium:
43
mg
Potassium:
108
mg
Vitamin A:
335
IU
Vitamin C:
21.8
mg
Calcium:
16
mg
Iron:
0.6
mg
Keyword
Mexican muffins, paleo muffins recipe, paleo savory muffins
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