These tasty low-carb breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare. Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost, and go!
Print
Make Ahead Egg Muffins
- Total Time: 35 minutes
Ingredients
Units
Scale
- 12 oz Spicy Pork Sausage
- 12 large Eggs
- 4 oz Portobello Mushrooms (cleanedand chopped)
- 3 large green onions (thinlysliced, green portion only)
- 8 oz fourcheese Mexican blend (finelyshredded, divided)
- Sea salt and black pepper ( to taste)
Instructions
- Preheatoven to 350˚F.
- Crumble sausage into bite-sized pieces into a large skillet. Cook the sausage over medium heat until it is no longer pink, approximately 5-7 minutes. Remove from heat and carefully drain excess fat.
- Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of eggmixture into opening. (Batch yields approximately 16 muffins). When finished,top each cup with equal amounts of the remaining Mexican-blend cheese.
- Place muffin tins in pre-heated oven and bake for 20–25 minutes or until eggs are set. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Share on Social
Grab your Free Gluten Free Recipe Pack
Discover 45 easy, healthy, and tasty recipes, including breakfast, lunch, dinner, treats and smoothies!
Recent Posts
Discover the Versatility of Thieves Cleaner: Your Guide to a Natural Home
In today's world, where eco-conscious living is more important than ever, many homeowners are exploring natural products to create a healthier environment. With increasing awareness...
How to Eat Organic on a Budget: My Journey and Practical Tips
Switching to an organic, non-processed diet transformed my health in ways I never imagined. As someone living with Eosinophilic esophagitis (EoE), I was faced with...
