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Easy Whole30 Egg Muffins

An easy and delicious Whole30 compliant breakfast option the whole family will love! Makes 12-16 (depending on size of your muffin cups or tray)


  • 11.5 cup cooked shredded or diced potatoes
  • 3 Teton Waters Ranch Andouille Sausages (sliced down the middle lengthwise then halved) or a package of bacon (precooked)
  • 1/41/2 c sliced green onions
  • 10 eggs (I used Vital Farms)
  • 1/2 cup canned coconut milk (full fat)
  • Optional : Diced Green Chile (add to cup before egg mixture)


  1. Add silicone cupcake liners to a baking sheet or lightly grease a cupcake pan with melted ghee or oil of your choice. Silicone muffin pans work very well too. 
  2. Melt a teaspoon or two ghee in a pan, then add potatoes and sprinkle with salt and pepper. Timesaving tip: look for canned cooked diced potatoes to skip this step. 
  3. Lightly sauté potatoes until softened.
  4. Once potatoes are cooked add to the bottom of each muffin liner. A tablespoon of potatoes is usually enough.
  5. Divide the sausage, green onion (and green chile if you’re using it) evenly among the cups.
  6. Whisk together eggs and coconut milk in a bowl and pour into cups (making them about 7/8 full to give them space to rise)
  7. Place in oven and bake at 400 for 18-20 mins.
  8. Check for centers to be “set” but sticking a toothpick into the middle of the cup. If it comes out mostly dry they’re ready but if it’s still wet, allow a few more minutes of baking time.
  9. Once they’re finished cooking, remove from oven and allow a few minutes to cool slightly and serve! Or allow to cool completely and store in airtight container in refrigerator to enjoy later.
  10. Serve on their own or over a bed of arugula or spinach. (If you’re not doing a Whole30 you can sprinkle with a little shredded cheese.)

Keywords: whole30, healthy breakfast, gluten free, dairy free