These egg muffins are my saving grace this semester! I feel like my life is a little like a kitchen sink…a little bit of everything gets thrown in! On Sundays I make a batch of egg muffins and heat up two of them each morning, it’s thanks to these babies that I eat breakfast.
They’re also a great way to get rid of leftover meat and veggies you have in the fridge! Mine usually have everything…except the kitchen sink. 😉 When I re-heat them I like to cut them up and throw some avocado on top, maybe a little drizzle of Trader Joe’s balsamic glaze. You know, just to be fancy on a weekday.
Kitchen Sink Egg Muffins
- 6 eggs
- Cooked veggies (onions, sautéed spinach, green onion, tomatoes, artichoke, etc)
- Meat (optional) – I like to brown a couple of diced chicken sausages. You could also add cooked bacon, leftover ham, etc!
- 3 TBSP Coconut Milk
- 2 cloves garlic, chopped
- 2 tsps mixed seasoning (I use a pesto seasoning blend, you could use whatever your favorite seasoning with eggs is)
What to Do:
- Preheat oven to 350 and prepare 12 muffin cups (I’m a huge fan of these)!
- Beat eggs together with coconut milk. Stir in garlic, seasoning, veggies and meat!
- Bake for 30-35 minutes until tops turn golden.
These keep well in the fridge for 1-2 weeks! Enjoy!
46 thoughts on “Kitchen Sink Egg Muffins (Paleo/Primal/Gluten Free/Dairy Free)”
I make a recipe similar to this one and I have to say… SO EASY, YUMMY, AND HEALTHY! I dont think they ever last an entire week. Ill be trying your version soon. Thanks for reminding me of these!
AND great pictures! 🙂
Thanks! They are so easy and delicious!!
Yummy! Love, MOM
I’m sold, when are you going to come over and cook me breakfast after you get home from school. They sound so good I don’t think I want to wait that long I should have kept some of Robin’s ham from Easter in the Park.
I made these and they are awesome! You opened up a whole new world for me! Thank you!
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Could you use goat milk instead of coconut milk?
Alexandra, I’m sure you could! I even omit the coconut milk often (or use half & half) and it’s great either way!
Or use almond milk, maybe?
Yep, definitely! I’ve done that, too!
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I’ve never seasoned eggs with anything except salt, but 2 tsp. salt sounds like too much. Any ideas how much salt or what seasoning mixes there are out there that would go with these?
Yes, I would agree that 2 tsp salt would be too much! There are some great msg-free seasonings out there, like Flavor God. The garlic would be tasty. You could also do your own combo of your favorite seasonings. I really like the salt-free one that Costco has. Or the Everything Seasoning at Trader Joes. They also have a really good garlic salt grinder with parsley!
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Are you able to freeze these and reheat?
Hi Tina! Yes, I do that often! They’re great reheated!
Looks great! Do I have to use milk or can I use water?
Millie, I would just omit the milk. It helps to fluff the eggs up. I think water might just make them runny!
How would you reheat them? In the oven or microwave? Im gonna make some goats cheese and spinich and tomatoe ones x
Hi Jenny! That sounds amazing! My favorite way is to cut them in fours and reheat them in a
Skillet so they get a little brown. Is faster than the oven and better for you than the microwave. 😉
Reblogged this on CrossFit and Whole30 Zambia Style and commented:
I am not in the middle of a Whole30, but I AM trying to (loosely) follow a Paleo diet. I have made something similar, and found it very handy for a ready-to-eat breakfast. My mornings are hectic enough!
OMG I just made these I sautéed the onions in butter then added a little coconut sugar and set that aside then sautéed my veg and bacon. Wow these are so yummy. Hopefully the kids feel the same way when they get home from school 🙂
Holy cow, those onions sound amazing!!
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These are awesome! Whenever I defrost them and warm them up in the microwave (only choice at work), they get SUPER watery. Any suggestions?
Okay, so it sounds crazy…but put a mug of water in with them! It should help to absorb that water!
What’s your pesto recipe?
Hi Aimee! It can be found here: https://sarahlynnsmile.com/2013/08/27/macadamia-nut-pesto-and-new-beginnings/
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mine stick to the muffin tin. any suggestions?
I would try an olive oil or coconut oil spray! Or silicon muffin cups work really well!
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Just started counting calories, any idea on how many calories each muffin would have?
It really depends on what you put inside! I would add up he calories in all of your ingredients and divide it by the amount of muffins you make!
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