Egg Muffins

Egg Muffin

A great make-ahead breakfast option you can put together on a weekend morning or when you have some extra time. Will keep in the fridge for up to 4 days. Rushed morning and no time for breakfast? Grab one of these (or 2) and go! Added options are only limited by your leftovers.


Cooking spray – coconut oil preferred

1 lb breakfast sausage (preferably from all natural, pastured pork)

3-4 cups raw spinach (preferably organic)

¼ t garlic powder

¼ t onion powder

6 large eggs – beaten (preferably from organic, free-range chickens)

Salt and pepper to taste

½ cup shredded cheese or cream cheese (optional)


Preheat oven to 350 degrees. Liberally spray 6 muffin tin with cooking spray. Set aside. In skillet, heat sausage over medium heat. Crumble and cook thoroughly. After sausage is done, put raw spinach in skillet. Season with garlic and onion powder. Stir and sauté until spinach is wilted, 1-2 minutes.

Add spoonful of sausage and spinach mixture into each greased muffin tin opening. Pour beaten egg mixture on top of sausage and greens, dividing evenly among openings. Sprinkle with salt and pepper. If you tolerate dairy, sprinkle with shredded cheese or add a pinch of cream cheese on top.

Bake on rimmed cookie sheet (in case of spills) at 350 degrees for 20 minutes or until done. Can be refrigerated for up to 4 days. Reheat in microwave. Grab and go!

Note: Refrigerate any leftover sausage and spinach. Reheat for a simple breakfast option. Cook once, eat twice.

Add or substitute leftover veggies you have in your fridge – zucchini, sautéed kale, diced tomatoes, onions, shredded carrots – whatever you like.

Caitlin Signature



Caitlin Russell MS RD LD

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