Sausage Egg Muffin Cups
User Reviews
4.0
9 reviews
Good
Sausage Egg Muffin Cups
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These easy sausage egg muffins are the perfect healthy quick breakfast! Customizable and so delicious!
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Ingredients
- 1 Tbsp avocado oil
- 1 cup yellow onion finely chopped
- 1 cup red bell pepper finely chopped
- 2 large cloves garlic minced
- 12 ounces pre-cooked Italian sausage links chopped*
- 2 cups baby spinach
- 10 large eggs well-beaten
- 1 cup grated cheddar cheese optional
- ½ tsp sea salt
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion, chopped red bell pepper, and minced garlic and sauté, stirring occasionally, until the onion has softened, about 5 minutes.
- Transfer the chopped cooked sausage links and the baby spinach to the skillet and cook, stirring occasionally, until any excess liquid has evaporated from the mixture, about 8 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or silicone liners. You can also spray the muffin tray with nonstick cooking spray if you don’t have muffin liners or if you prefer to reduce waste.
- Crack the eggs into a large bowl and whisk until they are well-beaten. If you’re adding cheese, transfer it to the bowl with the beaten eggs and mix well until combined. Note: I like mixing the eggs in a 4-cup measuring cup with a spout, because it facilitates pouring. If you have a mixing bowl with a spout or a large enough measuring cup, I recommend using it so that the egg mixture is easy to pour.
- Transfer the vegetable and sausage mixture to the prepared muffin tray and fill the holes ½ to ⅔ of the way up.
- Pour the egg mixture into each muffin hole, filling the holes the rest of the way up with eggs.
- Bake on the center rack of the preheated oven for 18 to 22 minutes, or until the eggs are cooked through. To verify for doneness, insert a meat thermometer into the center of an egg muffin. Eggs are considered fully cooked once they reach an internal temperature of 160 degrees Fahrenheit.
- Allow the egg cups to cool completely before peeling off the muffin papers to enjoy one.
Notes
- *I use pre-cooked Italian chicken sausage links. You can use any kind of sausage you like.
Nutrition Information
Show Details
Serving
1Muffin Cup
Calories
148kcal
(7%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
172mg
(57%)
Sodium
343mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 15Egg Muffins
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1Muffin Cup | |
| Calories | 148kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 172mg | 57% |
| Sodium | 343mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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