Primal Breakfast Muffins

Mark’s Daily Apple reader Jody from The Ruttan Evolution Experience submitted this Primal Blueprint recipe video as his entry to this year’s Primal Blueprint Recipe Video contest. This is one in a series of recipe videos, workout videos, Grokfeasts and other contest submissions that will be published all week long. View them all and vote for your favorites later this week. Grok on!

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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17 thoughts on “Primal Breakfast Muffins”

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  1. I think a truth about myself I have come to accept is that I like the concept of a muffin or roll type food for breakfast now and again. I want to stay primal too, but I really like the roll or muffin. So I am always appreciative of ideas like this.

    1. I like the muffin format. It’s easy to grab on the go, either eating it on the run, or a quick add-on to a packed meal. They also stack in containers quite well, and make it easy to freeze individual portions for later.

  2. Thanks Jody, that looks like a wicked idea, very easy and full of primal quality. I personally love something just like this in the morning, and the afternoon, and right before bed. Therefore my 6 piece silicone muffin tin will probably produce enough “muffins” for 2 days. Love it. Thanks man!

    1. You’re very welcome Ian. I try to keep it to one a day, mostly because I eat them for my breakfasts. I actually just made another batch last night, but added black pepper, some oregano, and some flaked chilli pepper into the mix. I usually prefer crimini mushrooms for the recipe, but all I had on hand was white mushrooms.

    1. Thanks Lori. I’ll post the recipe here. I don’t recall where I originally got it from. It’s not an exact recipe as I kind of just go by feel, but here’s the basics.

      Primal Breakfast Muffins (makes 6 largish muffins):

      – 1 lbs ground meat
      – handful of mushrooms (I prefer crimini)
      – handful of kale (stems removed)
      – 6 large eggs
      – 3 cloves worth of chopped or minced garlic
      – 1 sweet pepper
      – (optional) additional spices to taste (black pepper, onions, oregano, chilli peppers, etc), whatever you have on hand!

      Preheat oven to 375

      Brown the ground meat in a fry pan, throwing the chopped garlic and mushrooms in with the meat a couple minutes before the meat is done.

      While the meat is cooking, chop the sweet pepper into small bits. Mix kale, sweet pepper, and eggs into a mixing bowl.

      Add meat/mushroom/garlic mixture into the mixing bowl and combine all ingredients making sure everything is nicely coated in egg.

      Pour/scoop mixture into muffin tins. No need to grease tins as there’s generally enough fat from the ground meat to keep anything from sticking.

      Place on the middle rack in the over for 25 minutes.

      Can be eaten right away, stored in the refrigerator for up to a week, or frozen.

  3. I wish we had smell-o-vision. These look terrific! Thanks for sharing this recipe with us.

    1. If you need a mental scent, they mostly smell of garlic. Which totally depends on the amount of garlic you use of course, but that’s what these ones smell like. 🙂

  4. I love this kind of take and go Breakfast. Thanks for the recipe and the video on ‘How”. Great job.

  5. Have you tried making this into a loaf? And do you know if they would be compromised by sauteeing the mushrooms and garlic (and onion) first and then adding the meat to brown?

    1. Although I haven’t tried it in loaf format it certainly possible. I prefer the handy premade portions to having to cut up a loaf. If I were to make it for a family meal, I may opt for a loaf, but I’m not sure.
      Nothing will be compromised by sauteeing the mushrooms, garlic, or onions before hand, but the garlic and onions will tend to be a little more mellow. I like my garlic fairly strong, which is why I throw it in with the meat for just a few minutes before the baking process.

  6. What a great idea! Question…do you heat these before eating? I really try to avoid using the microwave…but not sure how these would taste cold!


    1. I am often warm them in the microwave on reheat for roughly 30 seconds before eating. I have eaten them cold several times, depends on how much time I have, availability of heating devices/utensils/etc, and current weather. I find them to be more satisfying when warmed up (as warm food tends to be), and a the flavours a little muted when cold, so I prefer them warm.
      I have been known to sit and eat one of these during morning meetings when “breakfast” is provided and the rest of the group munches on bagels and bran muffins. Guess which of us has an easier time staying awake. 🙂