Paleo Carnitas Egg Muffins take hand-held breakfast to a whole new level.
Breakfast muffins are a really easy way to use up leftover cooked meat and make for portable protein as well. I woke up the other day, threw these together and considered them tasty enough to post on the blog.
Use any kind of cooked shredded meat (or even ground meat) you have lying around and make sure you cook the veg ahead of time so it doesn’t make the muffins soggy.
These make a perfect pre-workout snack! Add cooked cubed sweet potato for some carbs and you’ve got a decent post-workout meal.
Paleo Carnitas Egg Muffins take hand-held breakfast to a whole new level. Filled with juicy carnitas, these freeze well for later.
Preheat oven to 350F. Line a muffin tin with paper or foil liners. I used silicone muffin cups.
Bake for about 30 minutes or until fully set. The cups will come out very puffed up and then fall a bit as a they cool. Enjoy with a bit of salsa!
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19 Responses
I’ve made a version of these almost every week for a month. I’ve used bacon, sausage and ham. I’ve never thought about shredded pork though. That will be my next batch since I made a Mojo marinaded pork roast on Wednesday!
Dude! That sounds SO good…YUM.
they are super good with spinach and sausage or asparagus and ham. we also use different cheeses depending on what ingredients we add. so yummy! i’m intrigued by your silicon baking cups, though. i was given some for cupcakes awile ago and i think i ended up throwing them away because of what a pain in the a$$ they were to clean. do you find this with the eggs?
Hi Suzanne…my silicone baking cups seem to be okay. Maybe a little greasing with some coconut oil on a paper towel might help? Love the ideas you suggested for flavor combos! YUM!
Just whipped up a batch of these awesome little nuggets. I put a little spin on mine (because it’s all I had):
Minced shallots sauteed with grassfed bison and garlic… Then I went with some fresh tomatoes and jalapenos, and added full fat coconut milk to fluff my eggs up. They are AWESOME! They’re going to be so handy for catching a 6 am flight tomorrow! (Who ever thought 6 am flights were a good idea, anyway?)
Thanks for the recipe Steph! Your egg muffin recipe was the only one I found that included a fluffiness factor. Egg/meat hockey pucks? Ain’t nobody got time fo dat.
Kel, you’re the best. When’s the last time I told you that?
Straight up, this sounds AMAZING!! I’m going to make it 🙂
can you freeze these?
Hi Heather…I’ve never tried. My concern might be the moisture content making the defrosted version mushy.
what brand of heavy cream do you use? we cant seem to find any without carageenan in it?
Hi Valerie…the Trader Joe’s store brand or Strauss (I’ve seen it at Whole Foods). You could also sub with coconut milk.
I have a small wild boar I took in the wild on Friday night currently at my trusted game processor getting turned into pan sausage for just such recipes!
Chris, I am really envious!!!
Was wondering if ya’lls came out with the paper muffin cup sticking really badly to the eggs? How do I fix this? Did I overcook? Thanks
Hi AJ…I use silicon muffin liners instead of paper for that reason.
How did I just stumble across this recipe?!! I was looking for something to do with my leftover shredded pork and voila! so excited to try this out!
Sometimes life works in mysterious ways, Jennifer! Glad you found it 🙂
I made these a few weeks ago with breakfast sausage and kale and froze 6, so my kids wouldn’t get tired of eating them every day. They still taste great after being thawed and reheated. Will definitely try with carnitas next time.
Awesome! That’ll be a huge time saver to defrost and go 🙂
Love these! So many options to change it up. I add green chilies for a bit of zip.