I am very particular about my eggs. I don’t like scrambled eggs, like…at all. Sometimes I will get a breakfast burrito with scrambled eggs in them, but those are loaded with other amazing things like cheese and steak, so the eggs don’t bother me. Then we have fried eggs, eggs over easy, egg whites, these are all fabulous choices for your eggy breakfast needs. I love these types of eggs. Unfortunately, my family does not. They love their eggs scrambled and want their yolks cooked.
Okay, fine.
So, when the family has eggs, I cook two types. The right way to cook eggs, which is obviously the over easy egg, and my least favorite, scrambled. BUT plain scrambled and over easy eggs can get a bit boring right? Plus, it can be hard to take your eggs to go in the morning. Okay then, what is a way to have a quick and healthy breakfast that you can take to go? Turn those eggs into muffins!
Say what?
Yes breakfast egg muffins, they are easy to make, healthy, and a perfect breakfast on the go. Here is the beauty, if you are like me and don’t like scrambled eggs, these muffins are for you. It is like a breakfast burrito, except not a burrito but a muffin. They are delicious and can be warmed up in the microwave, or toaster oven, whichever you prefer.
Do you know what else is amazing about these muffins? You can put anything you want in them. You can use egg whites instead of whole eggs, meat and diary alternatives, and different vegetables. Filled with vegetables, eggs, sausage, and a bit of cheese, these make ahead breakfast egg muffins are just the perfect bite to give you that much needed energy in the morning.
Let me show you just how easy it is to make these breakfast egg muffins!
The very first thing you need to do is preheat your oven to 375°.
Now you can cook your sausage. You can use bacon, meat alternatives, tofu, or whatever you wish for this. My husband loves the sausage and mom loves the bacon, so I will try to switch it up from time to time. The sausage should break apart nicely, and you want to brown it. You can cook it well done if you like, it shouldn’t have too much effect on your muffins. Once you are done cooking your sausage (or whatever meaty filling you prefer), set it aside in a large bowl.
If you line the bowl with a paper towel it will help soak up some of the grease from the meat.
Cook up the veggies.
I am not sure if you need to cook these vegetables, but I do. For one, I think it helps bring out the flavor. Secondly, since I use spinach, I wanted to wilt the spinach a bit and reduce the size of the leaves. You only want to cook the spinach slightly, don’t wait until it is cooked all the way down or it will be harder to mix with the eggs.
Add the shallot and garlic, cook until the garlic begins to brown. You do not need to wait that long for your garlic to brown, it should start browning after about 30 seconds. Then you can remove the spinach, shallot, and onion mix, and place it into the bowl with the meat.
Mix everything together!
If you used a paper towel to blot some of the meat dry remove it now or forever remember the day you messed up your egg muffins because you poured raw egg over the paper towel and couldn’t separate it from all of the ingredients in the bowl. All you need to do now is pour all the remaining ingredients into the bowl and mix.
Line the muffin tins!
You would think I would have known to put baking cups in the muffin tin before pouring the egg batter in, but no, no why would I think to do that? Well, I did it for you, so I could go through the process of having to clean up the muffin pan, which I have not done yet because it is gross. I am considering throwing it out and just buying a new one. So, please, remember to line your muffin pan.
Now that your muffin tins are loaded with protective cups, fill them to the top with your egg batter. They will puff up a bit, but not like actual muffins, just keep that in mind. You can fill them just a bit lower than the top if you want.
Bake and enjoy!
Now just pop them in the oven for 20 minutes and let them cool for a bit once they are done in the oven.
Freezing and reheating your breakfast egg muffins.
These are good, but you want to eat them warm. As I said before, you can heat them up in the microwave or toaster oven. The timing really depends on how hot you like your food, but I would say no less than 45 seconds in the microwave when you go to re-heat these. You can freeze them too! I think I am pretty conservative when it comes to freezing food, I would not keep these in the freezer longer than a month or so, and I am not sure why you would want to because they are so yummy!
Healthy Breakfast Egg Muffins
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Print Recipe
Pin RecipeDescription
These healthy breakfast egg muffins are filled with sausage, veggies and cheese! Enjoy them to go or freeze and save them for later.
Ingredients
- 8 whole eggs
- 1 package sausage
- 2 cups spinach
- ¾ cup cherry tomatoes (halved)
- 2 tbsp shallot (or onion if you can’t get a hold of a shallot)
- 2 clove garlic (minced)
- ¼ – ½ cup mozzarella cheese (optional)
- 1 tsp thyme
- ¼ tsp rosemary
- 1 tsp Olive Oil / Avocado Oil
- Muffin pan
- Baking Cups
Instructions
- Preheat oven to 375°
- Heat a medium skillet/frying pan over medium high heat
- Add sausage to skillet/frying pan and cook through
- Set cooked sausage aside in a large bowl
- Add oil to skillet/frying pan
- Cook spinach over low-medium heat until slightly wilted ~ 1 minute
- Add onion/garlic to pan until garlic begins to brown
- Combine all ingredients with sausage in the large bowl
- Add baking cups to muffin pan
- Fill each baking cup with the egg mixture
- Bake for 20 minutes
- Set aside to cool slightly
- Category: Breakfast
- Method: Stove top & Oven
- Cuisine: American
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