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Breakfast Sausage & Egg Muffins

sausage egg muffin

Serving a crowd or looking for a make-ahead breakfast recipe for busy weekday mornings? Look no further! Sean Coonce with Pastured Kitchen has the perfect sausage & egg muffin recipe to fuel your morning. 

“Having portable protein for breakfast that doesn’t come in a liquid or bar form definitely helps make breakfast on the go more exciting – and more filling! That’s where these egg muffins come in. Packed with protein, quality fat, and veggies, they are perfect for a grab-and-go breakfast or even as a great post-workout meal! We’ve started adding these into our Sunday Meal Prep plans and they’ve really made a difference in keeping us full Monday-Friday. Plus, they’re Whole30 and Keto, too!”  ~Sean Coonce

Breakfast Sausage & Egg Muffin

Recipe & Photos by Sean Coonce |

USWM Shopping List: Ground Pork, Bacon Fat or Lard

Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min

Serves: 16


  • 1lb ground pastured pork

  • 2 Tbsp Primal Palate Breakfast Blend seasoning

  • 2 Tbsp bacon fat (or other cooking fat) + extra bacon fat for greasing muffin tin

  • 1 whole yellow onion, finely chopped

  • 1 red bell pepper, seeded and finely chopped

  • 4-5 baby bella mushrooms, chopped

  • 3 cups baby kale

  • 12 pastured eggs, whisked

  • Salt and pepper


  1. Preheat the oven to 350°.
  2. Grease a muffin tin with bacon fat and set aside.
  3. In a bowl, mix together Breakfast Blend seasoning and pork until fully incorporated.
  4. Heat 2 tbsp bacon fat in a large cast-iron skillet over medium-low heat and saute onions and bell pepper until soft and onions are translucent – about 5 minutes.
  5. Add pork mixture to the pan and cook for 3-4 minutes, adjusting the temperature as necessary.
  6. Once pork is mostly cooked, add mushrooms and continue to cook until pork is completely cooked through – about 3-4 minutes.
  7. Add baby kale and saute until wilted, about 3-4 minutes.
  8. In a large separate bowl, crack all 12 eggs, add the desired amount of salt and pepper, and whisk together using either a whisk, fork, or pro tip: an immersion blender!
  9. Once kale is completely wilted, remove from heat and add meat + veggie mixture to the eggs and gently stir to combine.
  10. Using a C measuring cup, spoon the mixture into a muffin tin. Note: This recipe makes roughly 16egg muffins when using a dozen eggs, so you will have to do two batches in the oven. Be sure to re-grease the pan between batches.
  11. Bake the muffins for 23-25 minutes, broil an additional 5 minutes or until tops are slightly browned.
  12. Let cool in the pan, for about 3 minutes, gently loosen the sides (some of the muffins might stick) with a small spatula and move to a wire rack to finish cooling.
  13. Store in an airtight container in the refrigerator for up to one week.

Find more healthy recipes and kitchen tips on the US Wellness Meats Blog

Meet The Chef

Sean Coonce has battled epilepsy since childhood. While on a Paleo diet, Sean has reduced dependence on medications for managing symptoms. He’s been able to thrive using food as medicine. For more recipes and cooking tips, visit Sean’s website, Pastured Kitchen.