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Make-Ahead Sausage and Egg Muffins (Easy, Whole30)

  • Author: Kindly Unspoken
  • 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. 




  • 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.
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  • 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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