If you’re looking for a delicious, protein-packed breakfast that’s perfect for busy mornings, look no further than this Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe. These savory little muffins are bursting with fresh spinach, juicy sausage, and vibrant tomatoes, wrapped up in fluffy baked eggs that make mornings easier and more delightful. Whipping up a double batch means you’ll have plenty on hand to grab and go, keeping your week fueled and flavorful without any fuss. Trust me, once you try these, they’ll become your weekly staple!
Ingredients You’ll Need
This Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe uses simple, wholesome ingredients that come together beautifully to create a flavorful and nutritious breakfast treat. Each item plays a key role— from the savory breakfast sausage adding hearty richness, to the fresh spinach giving a mild earthiness and vibrant color.
- 12oz breakfast sausage: Choose your favorite variety for a perfectly seasoned and juicy base.
- 1 cup spinach, roughly chopped: Adds fresh green goodness and a subtle leafy taste that balances the richness.
- 1/2 small onion, diced: Offers a touch of sweetness and depth to every bite.
- 1 large roma tomato, seeds removed and diced: Brings a juicy pop and bright flavor that keeps things vibrant.
- 18 eggs: The star of the show, providing structure and protein to these muffins.
- 1 cup milk: Keeps the egg mixture light and fluffy.
- 1/4 teaspoon garlic powder: Adds a subtle hint of savory warmth that ties all the flavors together.
How to Make Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tins
Preheat the oven to 350º F to ensure perfect baking temperature from the start. Line two muffin tins with silicone muffin liners so your egg muffins come out cleanly and are easy to handle once done.
Step 2: Cook the Sausage
In a large skillet over medium-high heat, crumble and cook the breakfast sausage for 8 to 10 minutes or until it’s beautifully browned on the outside. Don’t forget to drain any excess grease for a better texture and less oily muffins.
Step 3: Combine the Veggies and Sausage
In a large bowl, mix together the cooked sausage, roughly chopped spinach, diced onion, and diced tomato until everything is evenly distributed. This mixture serves as the hearty filling base for your egg muffins.
Step 4: Whisk the Egg Mixture
Add the 18 eggs, milk, and garlic powder to the bowl. Whisk everything together vigorously until fully combined and a few bubbles form on top, which means your eggs are ready to bake into light, fluffy muffins.
Step 5: Assemble the Muffins
Distribute the sausage and vegetable mixture evenly among the 24 muffin liners to create a solid base. Then carefully pour the egg mixture over the top, making sure each muffin cup is filled and the filling is fully covered by the eggs.
Step 6: Bake to Perfection
Place the muffin tins on the middle rack of the oven and bake for 20 to 23 minutes. You’ll know they’re done when the eggs are set completely—no wobbly centers—offering a beautiful golden surface.
Step 7: Cool and Store
Remove the muffins from the oven and allow them to cool before transferring to an airtight container. This recipe yields 24 muffins, perfect for meal prep. Store them in the fridge for up to a week or freeze for longer storage.
How to Serve Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or chives to brighten the muffins and add a pop of color. A dash of hot sauce or a spoonful of salsa also pairs wonderfully, adding a zesty kick to each bite.
Side Dishes
Serve these egg muffins alongside fresh fruit or a crisp green salad for a balanced breakfast or light lunch. Roasted sweet potatoes or avocado slices also complement the rich sausage and eggs beautifully.
Creative Ways to Present
Try serving these muffins warm inside a toasted English muffin or accompany them with a smear of cream cheese for an elevated breakfast sandwich. They also make fantastic additions to brunch buffets or picnic spreads when displayed on a rustic wooden board.
Make Ahead and Storage
Storing Leftovers
After cooling completely, store your muffins in an airtight container in the refrigerator. They stay fresh for up to a week, making them an excellent choice for busy mornings or quick snacks.
Freezing
These egg muffins freeze beautifully. Place them in a single layer on a baking sheet to flash freeze, then transfer to a zip-top freezer bag. They will hold their flavor and texture for up to 3 months, perfect for long-term meal prepping.
Reheating
To enjoy your muffins warm, microwave them on a paper towel-lined plate for 60 to 90 seconds depending on your microwave’s strength. This simple step revives their soft texture and enhances the savory aroma.
FAQs
Can I substitute turkey sausage for regular breakfast sausage?
Absolutely! Turkey sausage works great and will give a leaner option while keeping the flavor deliciously savory. Just adjust cooking time if needed to ensure it’s fully browned.
Is it possible to add cheese to the Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe?
Yes! Adding shredded cheese like cheddar or mozzarella before baking can add a lovely melty texture and extra flavor. Feel free to sprinkle a bit on top or fold it into the egg mixture.
How long do these egg muffins keep in the fridge?
They last up to one week when stored properly in an airtight container, making them excellent for weekday meal prep.
Can I make this recipe gluten-free?
Definitely! All ingredients here are naturally gluten-free, but be sure to use gluten-free sausage if you’re highly sensitive or have celiac disease to avoid any cross-contamination.
What’s the best way to reheat frozen egg muffins?
Thaw them overnight in the fridge, then microwave as usual on a paper towel-lined plate, or pop them in a toaster oven for a few minutes to get a slight crisp on the edges.
Final Thoughts
I genuinely hope you give this Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe a try because it’s a total game-changer for your mornings. With simple ingredients, super tasty flavors, and easy prep, it’s one of those recipes that keeps giving all week long. Let this be your meal prep secret weapon for a bright and satisfying start every day!
Print
Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
These Double Batch Meal Prep Spinach Sausage Egg Muffins are a savory, protein-packed breakfast option perfect for busy mornings. Made with breakfast sausage, fresh spinach, diced tomato, and eggs, these muffins are baked to perfection and easy to store and reheat throughout the week.
Ingredients
Protein & Vegetables
- 12 oz breakfast sausage
- 1 cup spinach, roughly chopped (or 1 large handful)
- 1/2 small onion, diced
- 1 large roma tomato, seeds removed and diced
Egg Mixture
- 18 eggs
- 1 cup milk
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and line 2 muffin tins with silicone muffin liners for easy removal and cleanup.
- Cook Sausage: Crumble and cook the breakfast sausage in a large skillet over medium-high heat for 8-10 minutes until browned. Drain any excess grease before proceeding.
- Combine Filling: In a large bowl, mix the cooked sausage, chopped spinach, diced onion, and diced tomato until well combined. Spoon this mixture evenly into all 24 muffin liners.
- Prepare Egg Mixture: In the same large bowl, whisk together the eggs, milk, and garlic powder until fully combined and slightly frothy, indicating air has been incorporated.
- Fill Muffins: Carefully pour the egg mixture evenly over the sausage and vegetable filling in the muffin liners, ensuring all the fillings are covered by the egg.
- Bake: Place the muffin tins on the middle rack of the oven and bake for 20-23 minutes, or until the egg muffins are fully set and cooked through.
- Cool and Store: Remove from oven and allow the muffins to cool. Store them in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- Reheat: To eat, microwave the muffins on a paper towel-lined plate for 60-90 seconds depending on your microwave’s wattage until heated through.
Notes
- Silicone muffin liners make removal easier but you can also grease the muffin tins with cooking spray if preferred.
- Be sure to drain excess grease from the cooked sausage to prevent soggy muffins.
- Feel free to customize with your favorite vegetables or spices to suit your preference.
- These muffins freeze well and make great grab-and-go breakfasts or snacks.
- Use whole milk or a milk alternative for different texture and flavor outcomes.
