These Paleo Chicken Sausage Frittata Muffins have only 3 ingredients and are a simple and delicious grab-and-go breakfast idea! If you are following a Paleo or Whole30 diet or are just looking for a nutritious and tasty breakfast alternative, this recipe is for you.
Frittata muffins are a favorite of mine because of their simplicity and versatility. They can be made with whatever meat and veggies you happen to have on hand and are naturally gluten free. I like to freeze the individual portions and pop them in the microwave on busy mornings. They are also great for lunches and snacks!
This recipe is a true lifesaver when following the Whole30 plan. Since most of us don’t have time to cook a big egg breakfast on a typical weekday morning, these frittata muffins are an excellent choice that can be made ahead. Pair this with a side of fruit for a perfectly delicious meal to start your day!
- 1 cup diced bell peppers
- 2 links (3 oz. each) precooked chicken sausage, diced (I used Applegate Organic)
- 12 eggs, beaten
Preheat oven to 400 degrees. Prepare a 12 cup muffin tin with cooking spray.
Place about 1 tablespoon each of peppers and sausage in each muffin cup. Pour eggs over the peppers and sausage, filling each cup about 1/2 to 2/3 full.
Bake for 15-18 minutes, until eggs are completely set. The eggs will puff up while baking, and settle once cooled.