Spinach and Sausage Egg Muffins
Spinach and Sausage Egg Muffins are a perfect breakfast meal that's not only easy to make but also packed with flavor and healthy ingredients. Finding a quick, nutritious, and delicious breakfast can be a challenge, especially on busy mornings. These breakfast muffins are a great way to start your day with a balanced meal, providing protein, vitamins, and healthy fats to keep you energized.
Equipment
- Muffin pan (24 total muffin spots)
- Silicone muffin liners (optional, but extremely helpful for easy clean up)
- Whisk
- Large mixing bowl
- measuring cups and spoons
Ingredients
- 12 eggs
- 1 cup fresh spinach chopped
- 1 lb. cooked sausage Odom’s Tennessee Pride is our favorite!
- 3 tablespoons whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Mexican blend cheese
Instructions
- Set your oven to 375°F to ensure it’s at the right temperature by the time your egg mixture is ready.
- Using a skillet, precook the sausage over medium-high heat until it's thoroughly cooked and crumbled into small pieces. This step is crucial for evenly distributing the sausage mixture in your egg muffins.
- In a large mixing bowl, crack the 12 large eggs and whisk them until they’re thoroughly scrambled. This ensures fluffy eggs and a uniform texture in your muffins.
- Add the cooked sausage, fresh spinach, whole milk, garlic powder, onion powder, salt, black pepper, and Mexican blend cheese to the large bowl with the eggs. Mix well to combine all ingredients evenly.
- If you're not using silicone muffin liners, lightly grease the muffin tin with cooking spray or olive oil to prevent sticking. For best results, use silicone liners, which makes removing the muffins a breeze and keeps cleanup minimal.
- Use a ¼ measuring cup to scoop out the mixture. Fill the ¼ measuring cup just slightly under full with the egg mixture and pour into the muffin cups. This method ensures that each muffin is perfectly portioned and bakes evenly.
- Place the muffin tray in the preheated oven and bake for 15-20 minutes. The egg muffins should have lightly golden brown edges and spring back to the touch when done.
- Once your egg muffins finish baking, remove them from the muffin tin immediately to prevent sweating and overcooking. Let them cool on a cooling rack before storing them in an airtight container. You can reheat these breakfast muffins in the microwave for about 15 seconds each for a quick breakfast on busy mornings.
Notes
Cheese Variations: While the recipe calls for Mexican blend cheese, feel free to experiment with other types of cheese. Cheddar cheese, pepper jack, or even feta cheese can add a unique flavor twist to your egg muffins.
Add Vegetables: Enhance the nutritional value of your breakfast egg muffins by adding diced red bell pepper, green onion, or mushrooms. These additions not only provide more vitamins but also add vibrant color to your muffins.
Sausage Options: If you prefer a lighter option, turkey sausage works wonderfully in this recipe. It’s a great way to reduce fat content without sacrificing flavor. For a little kick, you can also use spicy sausage crumbles.
Milk Alternatives: If you're looking for a dairy-free option, substitute whole milk with coconut milk or another plant-based milk. Eliminate the cheese and swap out the milk. This adjustment maintains the creamy texture of the egg mixture while accommodating dietary restrictions.
Storage: For meal prep, store your egg muffins in a freezer bag or airtight container in the refrigerator. They can also be frozen for longer storage. Simply reheat in the microwave or toaster oven for a quick breakfast on the go.
Spinach: Can also use a spinach/kale mix. Here's a tip: buy when these are on sale in the produce section. Put it all in gallon ziploc bags and freeze. Once frozen, squish the bag to break up the spinach. Keep in the freezer to add to meals easily