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Easy Whole30 Egg Breakfast Muffins

  • Author: Abbey Blackwell
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


Easy Whole30 Egg Breakfast Muffins – Healthy, TASTY, and perfect for those busy mornings when you need a quick breakfast. These egg muffins are great for meal prep, make ahead, and are freezer friendly. Kid approved too!


  • 1 small sweet potato, cubed (1/2″)
  • 1/2 tablespoon olive oil
  • 8 oz breakfast sausage 
  • 910 eggs, pasture-raised
  • 1/2 medium yellow onion, diced
  • 1 small red bell pepper, diced
  • 1 teaspoon salt
  • 1/4 black pepper


  1. Preheat oven to 350 degrees Fahrenheit and grease a twelve-cup muffin tin. In a large mixing bowl or large measuring cup with a spout (easy to pour), crack the eggs and whisk with salt and pepper until smooth. Set aside.
  2. In a medium sized skillet, heat olive oil over medium heat. Add sweet potato cubes and cook for 2-3 minutes, stirring occasionally. Next, add onion and bell pepper. Cook until onions become translucent and soft for about 2-3 minutes. Transfer mixture to a bowl and set aside.
  3. In the same skillet, cook breakfast sausage over medium heat, until no longer pink. You may have to add more oil. Once sausage is cooked, add the sweet potato, bell pepper, and onion back to the skillet and stir.
  4. Spoon the sweet potato and sausage mixture into the prepared (greased) muffin tin cups until they are two-thirds of the way full.
  5. Carefully pour the whisked egg into each muffin cup until they are three-quarters of the way filled.
  6. Bake in the oven at 350 degrees for 25-30 minutes, until they are golden brown. You can also insert a toothpick in the middle of the muffin, to see if it comes out clean. To loosen the muffins, run a knife around the edges of the muffin. Serve warm and garnish with green onions.


  • STORE: Store egg muffins in the fridge in a single, large glass container or in several smaller glass containers. You can also store muffins in a large reusable silicone bag (such as Stasher bags). Make sure to let egg muffins cool completely before placing them in any container.
  • REHEAT: Reheat egg muffins easily in the microwave (about 30 seconds). If reheating frozen egg muffins, reheat for about (1-2 minutes). However, it’s best to let frozen egg muffins thaw in the fridge overnight before eating them the next day.
  • FREEZE: To store egg muffins in the freezer, you can place them in a air-tight glass container, or in a freezer safe silicone bag. Let egg muffins cool completely before placing them in any container. Thaw the egg muffins in the fridge overnight, before reheating them in the morning.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: Paleo egg muffins, healthy breakfast muffins, easy egg muffins, make ahead breakfast muffins, meal prep egg muffins, healthy sweet potato egg muffins