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–+ servings
Penny Kovacs

Sausage Egg Muffins

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These sausage egg muffins are a savory, protein-packed breakfast made with fluffy baked eggs, the umami richness of sausage, spinach, and the chewy sweetness of sun-dried tomatoes. Little mini crustless quiches that are the perfect grab-and-go breakfast!
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 people
Course: Breakfast, Brunch, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 whole Eggs
  • 1/4 cup Almond milk unsweetened
  • 4 pieces Breakfast sausage pre-cooked and sliced
  • 1 cup Spinach chopped
  • 1/4 cup Sun-dried tomatoes drained well and diced
  • 2 Tbsp Nutritional yeast
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 6 - 8 pieces Basil fresh, chopped
  • Avocado oil spray

Method
 

  1. Preheat the oven to 350 degrees.
  2. Spray a 12 cup muffin tin with avocado oil.
  3. In a bowl, whisk the eggs with the almond milk, nutritional yeast, salt and pepper.
  4. Add the pre-cooked sausage slices to the bottom of the muffin cups.
  5. Chop the spinach and basil and dice the tomatoes, now divide it evenly into the muffin cups.
  6. Pour the egg mixture over the muffin tin mixture.
  7. Bake for 30-35 minutes or until the center feels firm to the touch but not hard.
  8. Enjoy!

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