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!
Ingredients
- 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
Instructions
- 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.
Notes
- 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