Breakfast Egg Muffin

My husband is a high school physical educator and a coach of two sports. He usually wakes up at 4:30 am and it’s out the door before I’m up. So to make sure he has something to eat in the morning I have made him some delicious breakfast egg muffins 🙂

The best thing about this recipe is that you can add whatever ingredients your heart desires, swap the kale for some spinach, add some onion or bell peppers, small pieces of broccoli, whatever you want!

NOTE: This is a paleo friendly recipe and not AIP complaint. 

Breakfast Egg Muffin



  • 12 eggs
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground garlic
  • salt and pepper to taste
  • handful of baby kale
  • bacon*

*I used Canadian bacon, cubed


  1. Preheat oven to 350
  2. Spray muffin tin with non-stick cooking spray
  3. Mix eggs, cayenne, paprika, salt, pepper, and ground garlic in a bowl
  4. Pour matures intro 12 muffin cups, topped with baby kale and bacon
  5. Bake for 25 minutes or until muffins are set in the middle

Stay Healthy!

The Hungry Pea


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