These breakfast egg muffins are loaded with spinach, sausage and potatoes. They are very easy to make and stores well in the refrigerator.
Egg muffins are excellent source of protein and fills you up till the next mealtime. These muffins are time saver if you are very busy as I am so they are part of my meal prep almost every week. I like all types of muffins such as pumpkin muffins, papaya muffins or sweet potato muffins. I like baking muffins because they are easy, and I get to add a lot of vegetables and fruits to our meals. The bonus part is that the kids like them too, even the very little ones. These muffins also make a very good school lunch meal, there is no need to reheat before eating them when at school since they will be at room temperature.
Ingredient Needed to Make The Egg Muffins
- Eggs
- Sausage
- Spinach
- Potato
- Oil
- Seasoning (salt and pepper)
How To Make Egg Muffins
This recipe is very simple and comes together very quickly. This is Step how to make the egg muffins
Cook the sausage, potatoes and spinach and allow to cool
Crack and whisk the eggs
Add the cooked sausage mixture to the beaten egg and mix well
Pour into muffin pan and bake. Allow to cool for about 5 minutes in the pan and take them out and transfer to cooling rack. Serve and enjoy.
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How Long To Keep Egg Muffins In Refrigerator
Egg muffins can be cooked ahead of time and used as needed. The muffins will usually keep well in the refrigerator for about a week. Keep the muffins in an airtight container before storing them in the fridge. When ready to eat, microwave for 20-30 seconds to reheat it.
How To Prevent Egg Muffin From Sticking into the Pan
Egg muffins can easily stick to the muffin pan after baking. The best way to prevent the muffins from sticking to the pan is greasing the pan well before using. I personally use my all-purpose nonstick spread which work very well. Silicon muffin pans or unbleached muffin liners can also be used if they are available to you.
Variation To The Egg Muffins
The recipe can be modified to suit your needs or taste since it is very versatile dish. The recipe can be made into vegetarian dish by omitting the meat and using only vegetables such as zucchini, bell peppers and mushrooms. The sausage can be substituted with bacon, ham, chicken, or beef and cheese can be added as well. The possibilities are endless, and you can make it spicy or mild as you want.
Thanks for reading. As always, know that God loves you and have a blessed day.
Breakfast Egg Muffins
Ingredients
- 10 large eggs
- 1 cup fresh spinach
- ½ cup raw sausage
- 1 small potato (finely grated)
- 1 tbsp. olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 325F, grease a 12-muffin pan and set aside.
- Heat nonstick pan or skillet on a medium heat. Once hot, add the olive oil, grated potatoes and cook for 3-5 minutes, or until potatoes are tender.
- Add the raw sausage and cook until there is no pink in the meat. Add the spinach and cook for additional 2minutes. Season with salt and pepper and take it off the heat. Allow the spinach mixture to cool down a bit before using.
- In a separate large bowl, crack and whisk the eggs until the white and egg yolk are well mixed. Add the cooked spinach mixture to the egg mixture and stir together. Pour them into the greased muffin pans and bake in the preheated oven for about 18-25minutes or until the muffins have risen and the tops are set and firm to touch.
- Bring them out of the oven and allow to cool in the pans for about 5 minutes. Transfer the muffins to a cooling rack to cool completely. Serve and enjoy
- Store leftover egg muffins in an airtight container and keep it in the refrigerator for about a week.
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