Paleo Egg & Sausage Muffins with Asparagus Spears


paleo sausage egg muffin

Per serving aim:
36.8g protein
21g carbs (8.4g of sugars max)
21g fat
6g fiber
420 cals

Per serving actual (minus asparagus):
33g protein
14g carbs (3g of sugar)
35g fat
2g fiber
495 cals

3 Large Eggs/Dozen Eggs
2 Good quality Sausages (110g)/1lb sausage meat
1 tsp hemp oil
1 small tomato/4 small tomatoes
Salt and pepper to taste + herbs and spices
75g asparagus spears

Serves: 1/4


  1. Preheat oven to 350 degrees F/Gas Mark 4.
  2. Crumble and brown the pork sausage in a frying pan or cast iron skillet.
  3. In a medium/large bowl scramble eggs and season with salt and pepper.
  4. Grease the cups of one muffin tin with oil.
  5. Place equal amounts of browned sausage in the bottoms of the muffin tins.
  6. Pour the scrambled eggs evenly on top of the sausage. The mixture will come almost to the top of the tin.
  7. Cook for 20 minutes. Remove from the oven and allow to cool for about 5 minutes.
  8. Use a knife to loosen the egg muffin from the sides of the pan. (They came out pretty cleanly for us.)

Recipe inspired by: PaleoSpirit

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One thought on “Paleo Egg & Sausage Muffins with Asparagus Spears

  1. […] a little desperate for something so looked for an egg and sausage muffin recipe which I uploaded here – based on one from paleospirit. I threw some asparagus spears onto the griddle pan and let […]


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