Another weekly win in the breakfast department with these spinach sausage egg muffins. Make them ahead for the week, store in the refrigerator and just reheat and serve! They make the perfect on-the-go breakfast option that the whole family will enjoy. The best part about egg muffins is you can get super creative with the ingredients, AND they’re the perfect way to sneak in extra veggies. After I made these I kicked myself for not adding in mushrooms, but there’s always next time, right?
Any recipe that lets me sneak in extra veggies for my picky eating teenagers is a win win in my book. These spinach sausage egg muffins will have you starting your day off with a healthy dose of protein and veggies as you head out the door. Skip the empty, sugar-filled donuts and muffins and try fixing a batch {or two} of these egg muffins. These will last about a week in the refrigerator, however, I have not tried freezing them, but I will definitely try that and update here!
Spinach Sausage Egg Muffin Recipe:
Spinach Sausage Egg Muffins
Ingredients
- 8 organic eggs
- 1 lb. breakfast sausage
- 1 cup fresh spinach
- 1/3 cup chopped white onion
- 1/3 cup shredded mozzarella cheese
- 1/4 tsp. pink Himalayan salt
- 1/4 tsp. ground black pepper
- 1/2 cup canned coconut milk
Instructions
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Preheat oven to 375 degrees F.
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Grease a 12 cup muffin tin with coconut oil.
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Cook the breakfast sausage and set aside.
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In a large mixing bowl, add the eggs, salt, and pepper and whisk to combine.
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Add in the remaining ingredients and whisk lightly again to combine.
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Pour the egg mixture into the muffin tins, filling to the top.
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Bake for 25 minutes.
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Remove from oven, let cool and serve.
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Do I need to cook the sausage first or just crumble it into the egg mixture?
Hi Cathie, yes cook the sausage first and then add to the mixture. I left that step off, my apologies. Going back to fix that!