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.
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Sausage Egg Breakfast Muffins

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Servings: 12 muffins

Ingredients

  • 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

Instructions

  • 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.

Notes

Adapted from Paleo Running Momma.