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
Servings: 12 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.