Delicious and Nutritious Breakfast Egg Muffins 🥚🧁
Breakfast is the most important meal of the day, and what better way to start your day than with these delicious and nutritious Breakfast Egg Muffins? These muffins are packed with protein and vegetables, making them a perfect grab-and-go option for busy mornings. Plus, they’re super easy to make!
Ingredients:
For the Egg Mixture:
- 8 eggs 🥚
- 1/2 cup full-fat coconut milk 🥥
- 1/4 cup sliced green onion 🌿
- 1 teaspoon salt 🧂
- 1/4 teaspoon black pepper ⚫️
- 1/2 teaspoon garlic powder 🧄
- 1 tablespoon hot sauce 🌶️
For the Filling:
- 1/2 pound ground breakfast sausage 🍖
- 1/4 cup small diced sweet potatoes 🍠
- 1/4 cup finely diced yellow onion 🧅
- 1/4 cup diced green bell pepper 🫑
- 1/4 cup diced red bell pepper 🫑
- Avocado oil spray, for greasing muffin pan 🥑
Instructions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). 🔥
2. Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, coconut milk, green onion, salt, pepper, garlic powder, and hot sauce until well combined. 🍲
3. Cook the Sausage
Heat a large skillet over medium heat. Once hot, add the ground sausage and cook, breaking it up as it browns. 🍳
4. Add Sweet Potatoes
Once the sausage has started to brown, add the diced sweet potatoes. Cook for 4-6 minutes until the sweet potatoes start to become tender. 🍠
5. Add the Veggies
Next, add the diced onion and diced bell peppers to the skillet. Cook for 3-4 minutes until the veggies start to become tender. Remove the skillet from the heat. 🥔🧅🫑
6. Grease the Muffin Tin
Grease your muffin tin with avocado oil spray to prevent any sticking. Divide the sausage mixture evenly among the greased muffin cups. 🧁
7. Fill with Egg Mixture
Pour the whisked egg mixture into the muffin wells evenly over the sausage mixture until 3/4 of the way full. 🥄
8. Bake the Muffins
Bake the egg muffins at 350°F (175°C) for 18-25 minutes or until the egg is set and no longer runny. ⏳
Enjoy!
Once baked, let the muffins cool slightly before removing them from the tin. Enjoy your delicious Breakfast Egg Muffins! They can be stored in the refrigerator for a few days, making them a perfect meal prep option. 😋
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
These Breakfast Egg Muffins are not only easy to make but also customizable. Feel free to add your favorite veggies or swap the sausage for a vegetarian option. Perfect for a healthy start to your day!
Print
Breakfast Egg Muffins 🥚🧁
Ingredients
For the Egg Mixture:
8 eggs 🥚
1/2 cup full fat coconut milk 🥥
1/4 cup sliced green onion 🌿
1 teaspoon salt 🧂
1/4 teaspoon black pepper ⚫️
1/2 teaspoon garlic powder 🧄
1 tablespoon hot sauce 🌶️
For the Filling:
1/2 pound ground breakfast sausage 🍖
1/4 cup small diced sweet potatoes 🍠
1/4 cup finely diced yellow onion 🧅
1/4 cup diced green bell pepper 🫑
1/4 cup diced red bell pepper 🫑
Avocado oil spray, for greasing muffin pan 🥑
Instructions
1️⃣ Preheat your oven to 350°F (175°C). 🔥
2️⃣ In a large mixing bowl, whisk together the eggs, coconut milk, green onion, salt, pepper, garlic powder, and hot sauce until well combined. 🍲
3️⃣ Heat a large skillet over medium heat. Once hot, add the ground sausage and cook, breaking it up as it browns. 🍳
4️⃣ Once the sausage has started to brown, add the diced sweet potatoes. Cook for 4-6 minutes until the sweet potatoes start to become tender. 🍠
5️⃣ Next, add the diced onion and diced bell peppers to the skillet. Cook for 3-4 minutes until the veggies start to become tender. Remove the skillet from the heat. 🥔🧅🫑
6️⃣ Grease your muffin tin with avocado oil spray to prevent any sticking. Divide the sausage mixture evenly among the greased muffin cups. 🧁
7️⃣ Pour the whisked egg mixture into the muffin wells evenly over the sausage mixture until 3/4 of the way full. 🥄
8️⃣ Bake the egg muffins at 350°F (175°C) for 18-25 minutes or until the egg is set and no longer runny. ⏳
Enjoy your delicious Breakfast Egg Muffins! 😋
Nutrition
- Serving Size: 15min
- Calories: 25min
- Sugar: 40min
- Sodium: 12 muffins