Baked Breakfast Egg Muffins make a bite sized breakfast feel mighty. Filled with spinach, bell peppers, ground breakfast turkey sausage you can save time in the morning.
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Breakfast on the Go
What You’ll Need
Eggs: the main ingredient. You’ll need about 6 eggs to make these delicious egg muffins
Spinach: Chopped spinach fills each egg muffin to give some greens for breakfast
Bell Pepper: Red bell peppers to be exact but you can use any other color like green, yellow, orange, to switch up the colorfulness.
Turkey Sausage: Breakfast turkey sausage crumbles
How To Make Baked Egg Muffins
Preheat oven 350 F. Lightly coat a 12 muffin pan with cooking spray and set aside. Heat a large skillet over medium heat. Add oil. Then add garlic and onion. Sautée for up to 30 seconds. Put in sausage and cook for several minutes until sausage is done. Remove pan from heat. Crack eggs into a large bowl and season with salt and pepper. Whisk together to beat eggs. Transfer egg mix to a cup (I like to use a large measuring cup with a spout).
Place red bell pepper, spinach, and the sausage, garlic, and onion mix evenly into each muffin cup. (I like leave some chopped red bell pepper for the end). Pour egg mixture evenly into each muffin cup till about 3/4 full. Sprinkle the remaining bell peppers on top.
Bake for 20-25 minutes or until egg muffins are set. Use toothpick to check for doneness. If it comes out clean, it’s ready!-These egg muffins should be kept in an air tight container for around 4 days. To freeze, loosely wrap each egg muffin(like with parchment paper) and transfer to a plastic bag. Remove as much air as possible and seal shut. Will last for several months in the freezer
The Combinations are Endless
Easy Breakfast Ideas
Looking for more breakfast ideas? I have got you covered. Check out these other wonderful breakfast recipes you can whip up.
Savory Spinach Oatmeal with Fried Egg
Chocolate Oatmeal With Strawberries
Baked Breakfast Egg Muffins
Ingredients
- 1 tbsp oil
- 1 clove minced garlic
- 1/2 cup onion chopped
- 1/2 pound sausage
- 1 cup baby spinach chopped, lightly packed
- 1 cup red bell pepper diced/chopped
- 10 large eggs
- salt and pepper
Instructions
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Preheat oven 350 F. Lightly coat a 12 muffin pan with cooking spray and set aside. Heat a large skillet over medium heat. Add oil. Then add garlic and onion. Sautée for up to 30 seconds. Put in sausage and cook for several minutes until sausage is done. Remove pan from heat.
-
Crack eggs into a large bowl and season with salt and pepper. Whisk together to beat eggs. Transfer egg mix to a cup (I like to use a large measuring cup with a spout). Place red bell pepper, spinach, and the sausage, garlic, and onion mix evenly into each muffin cup. (I like leave some chopped red bell pepper for the end).
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Pour egg mixture evenly into each muffin cup till about 3/4 full. Sprinkle the remaining bell peppers on top. Bake for 20-25 minutes or until egg muffins are set. Use toothpick to check for doneness. If it comes out clean, it’s ready!
Recipe Notes
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Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.
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