We rely heavily on egg muffins, egg bakes, and frittatas for quick and easy breakfasts on the go. Egg muffins are great because they’re already portioned for you. I like to make a muffin tin of 12 each week, and keep them in the fridge for last-minute breakfasts and lunches. Most of the time we meal prep just simple things ahead of time. And cooked protein is always on the menu. It’s simple, but having healthy protein-packed options on hand has been a game changer for us.
How to make this recipe step by step
I really hope you enjoy these Sausage Egg Muffins! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Dice the onion, red bell pepper, and roughly chop the spinach. Or blend the eggs in a blender to completely combine the egg whites in for no white spots in your egg muffins. When the sausage is almost done, add the diced onion and bell pepper to the pan. Turn the heat off and add the spinach, stir until combined and barely wilted. Fill 3/4 full in each muffin cup. If there is any leftover mixture you can cook it separately in a well-greased ramekin or scramble it on the stovetop. There usually isn’t any leftover mixture unless the eggs are really large. This post was originally published in 2017 and updated in 2024 with new photos, tips, and information.
