Egg Muffins - Breakfast On The Go!
Updated: Jul 12, 2019
Grab and go breakfasts are great. So are breakfasts that are loved by the whole family. The easier, the better, right?
These egg muffins are so good! When I have a busy week ahead I love making these up real quick while I’m making dinner on Sunday night. You can make 12 or 24; however many you need to get through the week. There are tons of options to change them up to keep it from getting boring. And, as a bonus, they’re easy for the kids to pull out of the fridge and throw in the microwave in the morning too!
What You’ll Need:
6 Large Eggs
4 C Fresh Spinach, Sliced
½ lb Ground Turkey Sausage, cooked
1/4 C Almond Milk (Unsweetened Original)
1/2 C Shredded Cheddar Cheese
1 tsp Baking Powder
1/8 tsp Salt
1/4 tsp Ground Black Pepper
1 ½ tsp Coconut Oil
(Optional – 1 C chopped mushrooms)
How To Prepare:
Preheat the oven to 375.
Heat the coconut oil over medium heat. Add the spinach (and optional mushrooms) and cook to desired texture (wilted, but not soggy). Add the sausage and cook until everything is heated through.
Set up baking cups, whether you’re using a muffin pan or silicone baking cups like these here. Distribute the spinach and sausage mixture evenly among the 12 baking cups. Add a large pinch of the cheddar cheese on top.
In a separate blow mix the eggs, almond milk, salt, pepper and baking powder until well blended. Add the egg mix evenly among the 12 baking cups. I usually use a ¼ c measuring cup.
Bake these for 25 minutes or until cooked through and lightly golden on top.
Let cool and serve alone or topped with a little hot sauce.
I make a batch and heat 2 up in the morning for breakfast. Great for grab and go mornings!