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Whole30 Egg muffins on a white plate with air fryer sausage and fruit.

Get the Recipe: Whole30 Egg Muffins

These Whole30 Egg Muffins are savory, hearty and healthy! They are great for a quick and easy breakfast or meal prep. Add in your favorite veggies for a customizable egg muffin!
5 from 2 votes


  • 1/2 cup spinach, chopped
  • 1/4 cup red pepper, chopped
  • 1/2 cup sausage, cooked and crumbled
  • 1/2 tsp garlic powder
  • pinch onion powder
  • 1/2 tsp ground pepper
  • 6 eggs, whisked


  • First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin tray with nonstick spray.
  • Place chopped spinach into each muffin cavity.
  • Next, place chopped red pepper on top of spinach.
  • Sprinkle crumbled cooked sausage on top of red pepper.
  • In a large bowl, whisk eggs. Stir in seasonings.
  • Then, pour whisked egg mixture into each muffin cavity.
  • Bake for 18 to 20 minutes or until eggs are set.


  • Egg muffins will stick to pan if not sprayed with nonstick spray.
  • These egg muffins are done cooking when no longer jiggly in middle.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Use Whole30 sausage to keep this Whole30 compliant.
Calories: 127kcal, Carbohydrates: 1g, Protein: 9g, Fat: 9g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 178mg, Sodium: 190mg, Potassium: 142mg, Fiber: 1g, Sugar: 1g, Vitamin A: 682IU, Vitamin C: 9mg, Calcium: 30mg, Iron: 1mg