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
Scale
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.
