Need an easy and healthy breakfast recipe for busy mornings? Try my Whole30 Make-Ahead Sausage and Egg Muffins made with eggs, turkey sausage, spinach, and simple seasonings. These egg muffin cups are quick, easy, delicious, and good for you!
Easy Make-Ahead Sausage and Egg Muffins (Whole30)
Hey everyone! Today I’m excited to share another delicious and easy breakfast recipe with you – Easy Make-Ahead Sausage and Egg Muffins.
These breakfast sausage and egg muffins are incredibly yummy and easy to make, and are a total lifesaver during busy work weeks.
Best of all, you only need just 5 ingredients to make them and they bake up in less than 15 minutes time!
Keep reading for the full recipe below and watch my full YouTube tutorial here.
Don’t forget to subscribe to my channel for weekly recipes!
Easy Sausage and Egg Muffins
If your household is anything like ours, then mornings are a bit chaotic.
I definitely don’t have time to cook up something fancy everyday before school/work, and that’s when easy breakfast recipes like my 5-Star Sausage and Egg Breakfast Casserole and these Delicious and Easy Sausage and Egg Muffin Cups become a lifesaver.
They’re made with just a few, simple ingredients and kitchen tools and they’re a healthy breakfast muffin that both kids and adults will love!
Best of all, they’re SUPER simple to throw together on a Sunday or Monday morning, and you can easily double the batch for meal prep and making ahead.
Sausage and Egg Muffins Ingredients:
- Large Eggs
- Ground Turkey Sausage (Whole30 Approved) – can also use regular sausage, if desired
- Chopped Fresh Spinach
- Mrs Dash Onion & Herb Seasoning (Whole30 Approved)
- Black Pepper
- Hot Sauce (optional)
Recommended Kitchen Tools
- Non-Stick Skillet
- 12-Cup Non-Stick Muffin Cup
- Glass Mixing Bowl
- Medium Cookie Scoop
- Cooling Rack
Healthy Sausage and Egg Muffins FAQ’s
What’s the easiest way to scoop batter into muffin tins?
Using a spoon or pouring the batter in from the bowl can be messy and time consuming. Instead, I HIGHLY recommend using this medium cookie scoop which makes it super quick and easy.
Plus, you can use these scoops for scooping cookies, muffins, breads, and cake batter, making them a great purchase.
Can you make egg muffins ahead of time?
Yes! This recipe is super easy to prep ahead the night before for quick baking the next morning, or you can bake them and refrigerate and re-heat in the microwave each morning.
If you want to bake them fresh, simply cook your sausage, chop your spinach, and combine all the ingredients in a large mixing bowl. Place the lid on the bowl and refrigerate until you are ready to bake them.
How do I store leftover sausage and egg muffins?
Store any leftovers in an airtight container or Ziploc baggie in the refrigerator for up to 7 days. You can also freeze these muffins for up to 3 months.
Can you reheat breakfast egg muffins?
Yes! That’s another reason I love these sausage and egg muffins so much because you can store them in the fridge and reheat for breakfast each morning in the microwave.
Simply place in the microwave for 15-30 seconds, until warm.
What to serve with egg muffin cups?
These egg muffins are pretty great by themselves, but they also taste awesome alongside fresh fruit or paired with a slice of my healthy banana bread.
Why are my egg muffins rubbery?
If for some reason your egg muffins are rubbery, that means you either a. overcooked them or b. overheated them when re-heating in the microwave.
I always recommend baking at the lowest recommended time first to avoid overcooking them and heat for 10-15 seconds in the microwave at a time to avoid scorching them.
Grab the Recipe and Watch my Youtube Video BelowPrint
Make-Ahead Sausage and Egg Muffins (Easy, Whole30)
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 14-16 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Try my Easy Whole30 Make-Ahead Sausage and Egg Muffins for a quick and healthy breakfast! These muffin cups are made with eggs, turkey sausage, spinach, and simple seasonings for a delicious, good for you breakfast.
- 14 large eggs
- 1 pound Whole30-compliant breakfast turkey sausage (I use Butterball All-Natural Fresh Turkey Breakfast Sausage)
- 2 cups fresh spinach, chopped
- 1 tsp salt-free Mrs. Dash Onion & Herb Seasoning (or other salt-free seasoning)
- black pepper, to taste
- 3–4 drops of hot sauce (optional, if desired)
- Preheat oven to 400 degrees F and spray a 12 count muffin tin with non-stick cooking spray.
- Next, cook your ground turkey sausage in a large skillet over medium-high heat, until fully cooked and brown. Drain your meat and set aside.
- In a large mixing bowl, whisk 14 large eggs until smooth.
- Add in 1 tsp onion and herb seasoning, and pepper to taste. If you like a little kick, add in a few dashes of hot sauce. Whisk until combined.
- Lastly, fold in chopped spinach and cooked ground turkey sausage, and stir until combined.
- Use a medium cookie scoop to fill each muffin tin with the sausage and egg mixture. I usually fill them so that they are almost full because they will shrink slightly when they bake. You should also have enough mixture leftover for 2-4 additional muffins.
- If desired, sprinkle the tops with a little more pepper and/or onion and herb mixture.
- Bake in the oven at 400 degrees for 12-15 minutes, or until the eggs are fully cooked through.
- Let cool in the pan for 5 minutes on a wire cooling rack before removing and serving.
- Store any leftovers in an airtight container or Ziploc baggie in the refrigerator for up to 7 days. You can also freeze these muffins for up to 3 months.
- Re-heat sausage and egg muffin cups in the microwave for 15-30 seconds or until warm.
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More Healthy Breakfast Recipes:
- Healthy Sausage and Egg Breakfast Casserole
- Healthy Chocolate Chip Banana Oatmeal Muffins
- Healthy Banana Oatmeal Cookies
I hope you enjoyed today’s recipe for my Easy Make-Ahead Sausage and Egg Muffins! What’s your favorite healthy breakfast recipe right now? Let me know in the comments below!
Thanks for stopping by! – Cara
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Hi! I have made these a couple times now, and I love them!
I was wondering if frozen spinach could be replaced for the fresh???
So glad to hear you love them, Kerstin! And yes, you can also use frozen – you would just need to make sure you thaw and completely drain it and blot with paper towels to remove excess moisture.
I’ve noticed all the other recipes I found call for 10 eggs which produces 12 egg muffins. The yield on this is 14-16, yet it says to use a 12 cup muffin tin. I’m confused…
Hi, Bonnie! You can fill them up fuller to make 12 egg muffins, but I typically fill them a little less full and make 14-16 so they stretch further for my kids and I. You can adjust however you like to fit you and your family’s needs, we just prefer a smaller portion.
I love it but what are the nutritional values 🤔
Hi Gwen, you can easily copy/paste everything into a nutrition calculator. Hope you’ll give it a try! 🙂