Egg Muffins

We’ve all had those mornings – too much to do and not enough time to fix a nice protein-filled breakfast. Well, it’s your lucky day! Make a batch of these and you’re pretty good for the week. Simply reheat for about 30 seconds in the microwave, add a piece of fruit, and you’re good to go!

Egg Muffins

Quick, easy breakfast on the go
Prep Time 10 mins
Course Breakfast
Servings 6 muffins


  • Muffin Tin


  • 1 tbsp Coconut Oil or nonstick spray
  • 2 cups mushrooms chopped
  • 1/4 cup onion chopped
  • 2 cups spinach chopped
  • 6 ea eggs or 4 whole eggs and 4 egg whites
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4-6 links sausage or bacon


  • Preheat oven to 350°F. Mist cups of a standard muffin tin with cooking spray.
  • Melt coconut oil or mist a medium nonstick skillet with cooking spray and heat on medium-high. Add mushrooms and onion and cook until soft, about 4 minutes. Add spinach/kale and cook 1 minute more. Add cooked sausage. Mix and divide between the muffin cups. Set aside.
  • In a blender or large bowl, mix eggs, egg whites, nutritional yeast, salt and black pepper.
  • Divide egg mixture among prepared muffin cups, filling each about 3/4 full.
  • Bake until puffed up and lightly golden, about 
20-25 minutes. Let cool for 5 minutes before serving. Enjoy with a piece of fruit or slice of bread!

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