Egg Muffins with Sausage

  • YieldMakes 12


    • ¾ lb sausage of choice, no added sugar
    • 2 garlic cloves, minced*
    • Dash of crushed red pepper
    • 2 tsp Italian Seasoning
    • 1 tsp onion powder
    • 9 eggs
    • ¼ tsp fine grain sea salt
    • 1-2 T approved oil for cooking the sausage, plus extra for greasing muffin cups



    Preheat your oven to 400 F and grease a 12 cup muffin tin well with oil to prevent sticking.


    Heat a medium or large skillet over medium heat and add 1-2 T oil to the skillet. Add the sausage and a dash of crushed red pepper, and break up lumps of sausage with a wooden spoon. If using the garlic*, add it to the pan when the sausage is halfway browned.


    Continue to cook and stir until browned and remove from heat.


    Heat approved oil in a skillet on medium-high, then add onions and garlic and saute  3-4 minutes.


    In a very large bowl, whisk together the eggs, onion powder, Italian seasoning, and salt. Then, pour the entire sausage mixture into the eggs and combine.


    Fill muffin cups ¾ of the way to the top (they’ll rise over the cups, which is fine) until the mixture is used up.


    Cook for 15-20 minutes or until set.

    Recipe adapted from: paleorunningmama

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