Paleo Breakfast Muffins Make For A Quick and Easy Breakfast

Quick Paleo Breakfast Muffins!

When you see how simple it is to make these paleo breakfast muffins using all the ingredients you would normally find in a great, wholesome breakfast, you might just cook them for yourself, for friends, or even some of your work colleagues. I really enjoy trying out new paleo breakfast ideas and recipes, and this is by far the best one I’ve had in a long time. Not only are these awesome breakfast muffins super easy to make with little cooking effort involved at all, they keep well and are great eaten cold. If you are looking to enjoy a full breakfast, paleo style of course, with little preperation and cleanup required, then these guys may be the best quick paleo breakfast idea you’ve ever tried…

Just follow the below recipe and enjoy some high protein, low carbohydrate paleo breakfast muffins in no time!

These quick paleo breakfast muffins are great for almost all ocassions! I happened to make these this morning for some guests and they polished them off in no time. They look cool and always get a great reaction from people!

Paleo Breakfast Muffin Ingredients:

  • Eggs: Half the amount of muffins you want to make
  • Bacon: I like to use bacon that has a large surface area. So something like back bacon works well as you can spread the bacon around the muffin tray very effectively.
  • Butter or coconut oil
  • Tomato
  • Mushrooms
  • Whatever else you think would work in a paleo breakfast muffin

How To Make Them:

  • Use butter or coconut oil to line each cup of a muffin or cupcake tray. Make sure there is a sufficient coating on the tray as sometimes if the tray is well used the breakfast muffins tend to stick
  • Line each muffin cup with about two pieces of bacon. I’ve used both less and more bacon, and it seems that two pieces of back bacon line the cup most effectively, while still allowing for enough egg and filling mixture to be placed inside of it.
  • Scramble up the eggs in a bowl
  • Gently pour even amounts (about 2/3rds) into each bacon filled cup. Remember that when the egg cooks it will rise!
  • Drop whatever you want to fill the breakfast muffin with gently into the egg mixture. I like to use tomatoes, mushrooms and even broccoli, but you could really use anything you like!
  • Cook for around 15-20 minutes in the oven at 180 degrees C/350 degrees F
  • If you would like to brown the top of the muffins, place them under the grill for a minute or two. Be careful not to burn them!
  • Serve!

For more awesome paleo recipes, checkout my review of some of the top paleo diet cookbooks currently out there!

Be sure to try to cover as much of the muffin cup as possible so that the breakfast muffin is easy to remove!
These are some paleo breakfast muffins I made previously using some leftover broccoli. Note that the tops of the broccoli got a little crispy after I put them under the grill, pretty!

Note: These breakfast muffins work great with leftovers or parts of last night’s dinner. I have in the past for example used roast vegetables, chicken and even steak as a filling with great results.

This recipe is probably my favourite in terms of making a highly nutritious, fun, easy and most importantly quick paleo breakfast. They are simple to cook, don’t require any fancy ingredients, and keep for a good while in the fridge. You can even freeze them and defrost as needed (lunch or maybe even paleo road trip food!).

Thanks for reading! Comment if you’ve tried and liked them or have your own twist on this great, easy paleo breakfast idea!




10 thoughts on “Paleo Breakfast Muffins Make For A Quick and Easy Breakfast”

  1. This looks delicious! Does the bacon wind up crispy on the bottom, or would you recommend pre-crisping the bacon in the muffin tin first if that’s what we like?

    1. Hey Rebecca,

      Thanks for the comment!

      The bacon tends to not be crispy on the bottom. I think the idea of pre-crisping the bacon is a great one! I’m going to try that out!

      I guess the other option is to cook the muffins and then flip them and grill the underside once they are done.

    1. Hey Sheena,

      No not a silly question. These can be made in any muffin pan. I think that the normal size is better for portioning, and in fact just this weekend I experimented with making them in a slightly bigger pan and they turned out great!

  2. Found your site through pinterest – I don’t usually comment on blogs as a rule, but rules are made to be broken, right? 🙂 Anyways, this is such a super easy and yummy breakfast! I ended up following your advice to the previous poster, and flipped them out onto a (parchment paper-lined) pan to crisp up the bacon on the bottom. I also blended the eggs with spinach as my son won’t eat it if there’s big pieces (which is odd, because he will eat a nothing-but-spinach salad!). Didn’t have any back bacon, so I used regular nitrate free in the muffin tins – worked fine (one strip per cup), and they popped out easily. Green Eggs and Bacon!

    1. Thanks for the comment Jane!

      They really are the easiest breakfast’s to make that also keep well and cater for meal planning. Adding spinach to the mix sounds delicious, I’ll have to try that out!

      I’ve made some further experiments with the breakfast muffin concept, including making bigger ones which I’ll be posting about soon!

      Keep well!

  3. I too found this on Pinterest & I’m cooking them as we speak. I just turned them over to broil bc the bacon was still raw on the bottom. I tend to like my bacon much more crispy. They do look yummy & smell delicious! Thanks for the idea!

    1. Hey Tara,

      Thanks for the comment!

      I think that if you want to make sure that the bacon gets crispy you could put the bacon into the muffin tray, put it under the grill for a minute or two and then put the egg mixture into the tray. I’m actually going to try that and see how it works out!

  4. How long do you think they are good in the fridge for? How do you suggest re heating or just eat them cold?

    1. Hi Marcella,

      I would think that they would last about a week or so in the fridge. Frozen though they could last a while. Easily a month or so. I generally just eat them cold if they have been in the fridge, but obviously after I’ve defrosted them I’ll have them warm.

      If you do defrost them, make sure that you do it slowly in the microwave, otherwise it sort of dries them all out! 🙂


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