Name: Paleo Carnitas Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 small onion (minced); 1/2 cup tomatoes (diced small); 1 tbsp coconut oil; 1 cup shredded pork carnitas ( or other shredded/ground meat); 9 eggs; 3 tbsp coconut milk; 1/2 tsp salt; 1/4 tsp ground black pepper; 1 tsp smoked paprika

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

Course: Breakfast

Cuisine: Eggs, Gluten-Free, Paleo, Whole30

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: 290 kcal

Author: Steph Gaudreau

Paleo Carnitas Egg Muffins take hand-held breakfast to a whole new level. Filled with juicy carnitas, these freeze well for later.

Ingredients

1 small onion minced
1/2 cup tomatoes diced small
1 tbsp coconut oil
1 cup shredded pork carnitas or other shredded/ground meat
9 eggs
3 tbsp coconut milk
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp smoked paprika

Instructions

Preheat oven to 350F. Line a muffin tin with paper or foil liners. I used silicone muffin cups.
In a skillet over medium heat, soften the onions in the bacon fat for about 5 minutes. When they are translucent, add the tomato and cook on medium until the tomatoes begin to soften. Remove from the heat. Stir in the cooked shredded pork until combined.
Combine the eggs, heavy cream, salt and pepper and beat until combined.
Now it’s time to build the muffins: put a large spoonful of onion/tomato/pork into each cup. Evenly distribute the filling to 12 muffin cups. Sprinkle with a pinch of smoked paprika.
Pour the egg mixture into each cup until about ¾ of the cup is full.
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!

Nutrition Facts

Paleo Carnitas Egg Muffins

Amount Per Serving

Calories 290 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 10g 50%

Cholesterol 398mg 133%

Sodium 460mg 19%

Potassium 378mg 11%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 2g

Protein 21g 42%

Vitamin A 18.7%

Vitamin C 5.9%

Calcium 6.8%

Iron 14.7%

* Percent Daily Values are based on a 2000 calorie diet.

Pin these Paleo Carnitas Egg Muffins for later.

Comments

Kari says:

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!

Steph says:

Dude! That sounds SO good…YUM.

suzanne says:

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?

Steph says:

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!

Kelley says:

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.

Steph says:

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 🙂

Heather Beck says:

can you freeze these?

Steph says:

Hi Heather…I’ve never tried. My concern might be the moisture content making the defrosted version mushy.

valerie says:

what brand of heavy cream do you use? we cant seem to find any without carageenan in it?

Steph says:

Hi Valerie…the Trader Joe’s store brand or Strauss (I’ve seen it at Whole Foods). You could also sub with coconut milk.

Chris says:

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!

Steph says:

Chris, I am really envious!!!

AJ says:

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

Steph says:

Hi AJ…I use silicon muffin liners instead of paper for that reason.

Jennifer says:

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!

Steph says:

Sometimes life works in mysterious ways, Jennifer! Glad you found it 🙂

Donna Fountaine says:

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.

Steph says:

Awesome! That’ll be a huge time saver to defrost and go 🙂

Paleo Carnitas Egg Muffins