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.
3/4lbpork breakfast sausage(I use my homemade breakfast sausage to keep Whole30 compliant)
2/3cupchopped sun dried tomatoes
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.