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Breakfast Egg Muffins

Breakfast Egg Muffins

By: Rachel's Tea

Info

Info

Servings
-
Prep-Time
-
Cook-Time
-
Cal/serving
-
Ingredients
  • Cooking spray or olive oil
  • Sugar-free uncooked breakfast sausage 8 oz
  • Thinly sliced cremini mushrooms 1 cups / 3 oz
  • Diced yellow onions 1/2 cup
  • Green bell pepper (minced) 1 cup
  • Large eggs 8
  • Butter melted & cooled 3 tbsp
  • Kosher salt 1 tsp
  • Freshly ground black pepper 1/4 tsp

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NOTE: Refrigerate leftovers in an airtight container for up to 3 days or freeze on a parchment-lined baking sheet. I like this recipe because it gives me leftovers to freeze for on the go. Once frozen, transfer to a freezer zip-top bag and freeze for up to 3 months. 

For A Delicious Breakfast!

Method

  1. ) Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-cup standard muffin tin with cooking spray or olive oil.
  2. Place the sausage in a medium skillet over medium-high heat and cook, breaking the meat into small pieces with a wooden spoon, until browned and cooked through, 7 to 8 minutes. Evenly divide 3/4 of the sausage between the muffin wells.
  3. ) Divide the mushrooms, onion, and spinach evenly between the muffin wells. Top with the remaining sausage. Place the eggs, ghee, salt, and pepper in a medium bowl and whisk until the eggs are completely incorporated. Pour into muffin wells, filling each 1/2 to 3/4 full.
  4. ) Bake until the eggs are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to loosen the muffins before removing them from the pan.
  5. Serve warm or cool completely on a wire rack before refrigerating or freezing.

NOTE:  Refrigerate leftovers in an airtight container for up to 3 days or freeze on a parchment-lined baking sheet. I like this recipe because it gives me leftovers to freeze for on the go. Once frozen, transfer to a freezer zip-top bag and freeze for up to 3 months. 

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