Paleo Carnitas Egg Muffins

I like to make these on Sunday nights. They are the perfect breakfast for all of us on-the-go kind of people. Even if you're not, it's nice to have breakfast already figured out. Add whatever vegetables you like to this recipe. These can also be frozen!

Prep Time:
10 Minutes

Cook Time:
30 Minutes

Ready In:
40 Minutes


  • 1 small onion (minced)
  • 1/2 cup(s) tomatoes (diced small)
  • 1-2 tablespoon(s) bacon fat or fat of choice
  • 1 cup(s) shredded pork carnitas or other shredded/ground meat
  • 9 eggs
  • 3 tablespoon(s) heavy cream
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper
  • 1 teaspoon(s) smoked paprika


  1. Preheat oven to 350F (175C). Line a muffin tin with paper or foil liners. I used silicone muffin cups.
  2. 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.
  3. Combine the eggs, heavy cream, salt and pepper and beat until combined.
  4. 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.
  5. Pour the egg mixture into each cup until about 3/4 of the cup is full.
  6. 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. It’s science, yo!
  7. Enjoy with a bit of salsa!

Recipe from Stupid Easy Paleo

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