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Hot Maple Egg Muffins

10 min
25 min
Dairy-Free Gluten-Free Paleo


  • 1 package Coleman Natural Polish Kielbasa Rope, diced into ¼ inch pieces
  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • 7 eggs
  • ¼ cup maple syrup


1 Preheat the oven to 350°F.

2 In a skillet, over medium-high heat, add the olive oil, diced onion, and red and green pepper. Sauté for about 5 minutes until the onions are softened.

3 Add the kielbasa and toss with the vegetables. Heat for about 4 more minutes.

4 In a separate measuring cup, whisk the eggs with the maple syrup until well combined.

5 Spray a 12-muffin tin with cooking spray.

6 Divide the vegetable/kielbasa mixture between each cup. Then pour the egg mixture three-quarters full into each muffin cup.

7 Bake for 15 minutes.

8 Allow to cool slightly before removing with a knife or small offset spatula.

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