Paleo Egg Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Makes 12 Muffins


  • 6 eggs
  • 2 Tbsp avocado oil, divided
  • ¼ cup red onion, diced
  • 1 bell pepper, diced
  • 1 small zucchini, chopped
  • 3 cups greens of choice, roughly chopped
  • ¼ tsp oregano
  • 1 Tbsp fresh parsley, roughly chopped
  • ½ tsp sea salt
  • Freshly ground black pepper


  1. Preheat oven to 350 degrees Fahrenheit. Grease 12 muffin tins with one tablespoon of avocado oil and set aside.
  2. Heat a large skillet over medium heat and add one tablespoon avocado oil. Add onion and sauté for three minutes, until slightly translucent.
  3. Add bell pepper and zucchini to the skillet and sauté for four minutes more.
  4. Add in chopped greens and sauté until wilted, about one or two minutes.
  5. Remove vegetable skillet from heat.
  6. Scoop a heaped tablespoon of sautéed vegetables into greased muffin tins, using up all vegetable mixture. The vegetables should fill up about ¾ of the tin.
  7. Whisk eggs in a small bowl. Add in oregano, parsley, and sea salt and pepper. Whisk to combine.
  8. Gently pour whisked eggs over vegetables in muffin tins, filling nearly to the top.
  9. Bake egg muffins in oven for 18-23 minutes, or until set and eggs have puffed up.
  10. Carefully remove egg muffins from tins and enjoy immediately.
  11. Store egg muffins in an airtight container in the refrigerator, where they will keep for one week.