Paleo Beef Sausage and Broccoli Egg Muffins

Make your own "clean" beef sausage and then use it to make these paleo sausage and broccoli egg muffins for a quick easy to grab Paleo breakfast
8 Servings Recipe By Pin Print
Paleo Beef Sausage and Broccoli Egg Muffins

Ingredients

  • 1 ½ cups Homemade Beef Sausage
  • 1 cup dice Broccoli
  • 8 individual Egg
  • ¼ cups Coconut Milk, Canned
  • 2 tablespoons Coconut Oil

Freezer Containers

Supplies

  • Plastic Wraps
  • Muffin Tins
  • Labels

Nutritional Information

  • 1 serving = 2 muffins
  • 185 Calories
  • 15g Fat
  • 226mg Cholesterol
  • 190mg Sodium
  • 163mg Potassium
  • 1g Carbs
  • 0g Fiber
  • 1g Sugar
  • 10g Protein
  • 5 WW+ Points
  • THM Meal Type: S
  • Zone Blocks: 1 Protein 5 Fat 0 Carbs

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine beef and broccoli.
  2. In a separate bowl, whisk together eggs, coconut milk, and 1/2 of coconut oil.
  3. Use remaining oil to grease muffin pan. Evenly place meat/broccoli mixture into muffin pan. Pour egg mixture over meat/broccoli.
  4. Bake at 375 degrees for 15-20 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine beef and broccoli.
  2. In a separate bowl, whisk together eggs, coconut milk, and 1/2 of coconut oil.
  3. Use remaining oil to grease muffin pan. Evenly place meat/broccoli mixture into muffin pan. Pour egg mixture over meat/broccoli.
  4. Bake at 375 degrees 15-20 minutes.
  5. Allow egg muffins to cool.
  6. Individually wrap each muffin in plastic wrap and divide among indicated number of freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Heat in microwave for 1 1/2 minutes at 50% power.

15 Comments

Join the discussion
  1. I made these last night. And they are delicious!!!! However, I made 18 not 8. Thank you for sharing this recipe

    1. A typical serving would be 2-3 of these muffins, depending on your personal hunger level. I like to add a bowl of fruit and nuts with to round out my meal.

  2. Can you substitute bacon for the sausage, or is it better to just leave it out altogether? I’ve never liked sausage.

    1. Marti – you absolutely can sub for pre cooked bacon, that is cut into chunks! Let us know how it works for you!

  3. Love these! I also added a little bit of red bell pepper to the muffins. I ended up needing to double the egg mixture because my sausage mixture filled 16 muffins.

  4. I noticed this recipe has baking powder, which is not Whole 30 approved because it contains cornstarch. Can these muffins be made without the baking powder? They look delicious!

  5. I noticed all meals on this thread are reheated in a microwave. I haven’t used owned a microwave in years and prefer the old fashioned way. Would the stove top work?

    1. You could warm it through using a skillet on the stovetop or wrap it in foil and warm it in the oven or toaster oven. The key would be low heat for a short amount of time for the best consistency. I’ve (Robin) also heard some people recommend steaming eggs to reheat them, though I haven’t tried that myself. 🙂

Leave a Reply

Your email address will not be published.

Get A Free Mini Menu

Take Once A Month Meals for a test run! Sign up to receive a FREE mini menu. You'll receive a freezer cooking menu with 5 recipes, plus a grocery shopping list, prep instructions, recipe cards, labels and more.

Try it for FREE today!