These Sausage Egg Muffins are full of flavor and easy to throw together. Eat right away or freeze for a quick and convenient Whole30 approved breakfast.
Today is the first day of summer, but summer break is already flying by! We have spent every morning of our break at the neighborhood pool for swim team. This was our first experience with swim team so I had no idea what to expect. Growing up in Michigan, we didn’t do swim as a sport. Down here in Mississippi, it’s super common.
I also heard it’s the best and cheapest way for your kids to learn to swim. Judah already knew how, but Simon was still in his puddle jumper. So, I signed them up and we dove right in! Yes, the pun is intended. 😉
Holy cow! Simon is swimming! I guess after swimming for an hour every morning for 3 weeks straight that will happen. He is competing in swim meets and winning! So is Judah. That kid has a swimmers body. He’s loves racing. Although the meets are chaotic, the lessons every morning are relaxed where I get to hang out with some of my mom friends and chat.Because our mornings start early, we are still leaning for quick and convenient breakfasts. Ben is still doing pretty well with Whole30 — me, not so much. These breakfast muffins help keep us on track especially the days that I don’t have time to make our favorite potato hash. Ben just grabs one of these out of the freezer and pops it in the microwave.
How are you keeping busy this summer? After swim ends, we are heading to Michigan and North Carolina to visit family — then the summer break will just about be over when we get back!
Sausage Egg Breakfast Muffins
- 3/4 lb pork breakfast sausage (I use my homemade breakfast sausage to keep Whole30 compliant)
- 2 cloves garlic minced
- 2/3 cup chopped sun dried tomatoes
- 9 eggs
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1/4 tsp salt
- Preheat oven to 400°F and adjust rack to center of oven. Grease a 12-cup muffin tin; set aside.
- Cook sausage in non-stick skillet over medium heat, breaking into crumbles as it cooks. Once browned, add the garlic and tomatoes then cook for 1-2 more minutes. Remove from heat and set aside.
- In a large bowl, whisk the eggs, Italian seasoning, onion powder and salt. Add the sausage mixture to the bowl and stir to combine.
- Fill muffin cups evenly with the batter, about 3/4 full. Bake for 15 minutes until set and just beginning to brown.
- Remove from oven and let cool 5 minutes before removing from pan. Keep in fridge for up to 5 days. To freeze: Let cool to room temperature then place in freezer bag. Reheat in microwave for 30 seconds, flipping halfway.