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The timing for a breakfast egg muffin cups recipe couldn’t be any better. Somehow I missed mentioning this, but my maternity leave ended almost two weeks ago! I have truly enjoyed staying home with my new baby, but I must admit, the adult interaction has been refreshing.
With a two-and-a-half-year-old and an almost-four-month-old, I don’t have much time to spare. Add on a full-time job and a full-time blog, and you can see why I feel like I’m going crazy at times! (Case in point: I’ve been interrupted three times since I started writing this post.) I see what people mean now when they say going back to work can sometimes be more relaxing than the weekend.
Getting used to packing food to go has been an adjustment with my return to work. While I was home, I had gotten used to being able to just grab whatever from the fridge. Now that I’m back in the office, I need more portable low carb breakfasts, lunches, and snacks that I can make ahead.
Healthy egg muffin cups are among my favorites for a grab-and-go breakfast (or even lunch!) to bring to work. I already had a low carb egg muffins recipe I used to make all the time. More recently, I’ve come to love these paleo breakfast egg muffins just as much.
As wonderful as it is to take these low carb egg muffin cups to work, they are good for much more than that! They are also perfect for snacks on the go, breakfast on the way to a weekend morning activity, and the current favorite, back-to-school lunches! I know many of you are looking for those right now.
My kids aren’t in school yet, but I’ll be saving this recipe for when they are! It’s hard to believe that’s less than three years away for my older daughter. She already loves these breakfast egg muffins, and I love that she’s getting loads of veggies when she eats them! Win-win. 🙂
The roasted veggies are the best part of these healthy egg muffin cups. Roasting them imparts so much more flavor than the usual steaming method! Seriously, don’t miss out on that.
The breakfast egg muffin cups recipe is versatile and easy to customize. You can use whatever vegetables you have! I used broccoli, cauliflower and red peppers, which are pretty universally liked and abundant year round. Feel free to throw in whatever is in your fridge.
I do recommend avoiding watery vegetables, like zucchini, which would make the egg muffins watery, too. (If you want to use your zucchini, try zucchini pizza bites instead.)
Adding coconut cream to breakfast egg muffins makes them extra fluffy without dairy. You can use also heavy cream instead, if that’s what you have, as long as you aren’t dairy-free or paleo.
I’m actually obsessed with cheese, but I didn’t even find it necessary here. That’s saying a lot! Still, if you’re a cheese lover and don’t need paleo egg muffin cups, feel free to throw in some shredded cheese. Or sprinkle it on top. You do you, they are your egg muffins!
As the recipe is written, these healthy egg muffin cups are super light. Only 88 calories and 1 gram net carbs each! That’s nice to have sometimes. Calories do matter even if you’re low carb. I don’t actually count them, but having options for a light, portable meal (that tastes delicious!) is always a good thing.
Egg Muffin Cups Recipe (Paleo Breakfast Egg Muffins):
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Want more low carb, gluten-free portable breakfast options? Try these: