Spicy Portobello and Sausage Breakfast Muffins

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!

Make Ahead Egg Muffins

Prep Time 10 mins
Cook Time 25 mins
Course Breakfast

Equipment

  • two 12-cup muffin tins

Ingredients
  

  • 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!
Tried this recipe?Let us know how it was!

Jen P

Hi! I'm Jen, and I love teaching others how to live a toxic-free life. It's time to ditch those chemicals and get back to better wellness.

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