Spinach Sausage Egg MuffinsAnother 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?

spinach sausage egg muffins

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 muffins

Spinach Sausage Egg Muffin Recipe:


Spinach Sausage Egg Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6
Author Jennifer Shreckengost


  • 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


  1. Preheat oven to 375 degrees F.
  2. Grease a 12 cup muffin tin with coconut oil.
  3. Cook the breakfast sausage and set aside.
  4. In a large mixing bowl, add the eggs, salt, and pepper and whisk to combine.
  5. Add in the remaining ingredients and whisk lightly again to combine.
  6. Pour the egg mixture into the muffin tins, filling to the top.
  7. Bake for 25 minutes.
  8. Remove from oven, let cool and serve.

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Spinach Sausage Egg Muffins