Spicy Egg Breakfast Muffins Recipe

by Melissa

Looking for the perfect, easy make-ahead meal prep for those busy mornings we all seem to have? Well, these low-carb, yet super delicious and also healthy spicy breakfast muffins will do the trick.

A photo of spicy egg muffins in a muffin tin on top with a photo of the same muffins styled on a plate and cut in half on the bottom. The wording Spicy Egg Breakfast Muffins in bold text in the center.
Whip up these Southwestern-Inspired Spicy Egg Muffins so you will have them ready for your next busy morning routine.



Whip up a quick batch or two over the weekend and freeze to have on those mornings you can’t even spare 5 minutes. That way you will still have a hearty and satisfying breakfast ready any day of the week, one even the kids will love. Just grab, defrost, reheat, and go!

Ingredients you will need:

  • 12 oz. spicy pork sausage
  • 12 large eggs
  • 4 oz. baby Portobello mushrooms (cleaned and chopped)
  • 3 large green onions (thinly sliced, green portion only)
  • 8 oz. four-cheese Mexican blend (finely shredded)
  • salt and black pepper, to taste
  • Non-stick cooking spray

Directions for Spicy Egg Breakfast Muffins

  1. Preheat oven to 350˚F.

  2. Chop sausage into bite-sized pieces in a large skillet. Cook the sausage over medium heat until it is no longer pink, approximately 5-7 minutes. Remove from heat and carefully drain excess fat.

  3. Crack eggs into a large bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, and one half of the cheese blend. Season with salt and black pepper, to taste. Vigorously stir with a fork to combine.

  4. Spray 2 muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into the opening. (Batch yields approximately 16 muffins). When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.

  5. Place muffin tins in preheated oven and bake for 20–25 minutes or until eggs are set. Remove from oven and cool slightly before removing from pan. Serve immediately or place in a freezer-safe container to freeze for later use. Enjoy!

Spicy Egg Muffins in a 12 muffin tin.
This recipe makes up to 16 muffins that will last you for several days. All you need to do is pop in the microwave to reheat when ready.



NOTE: You can even switch out some of the spices and vegetables in this recipe if you prefer. You could add some spinach or possibly switch the four-cheese blend out for Jalapeno cheddar instead. So many options when making these fast and savory breakfast muffins



Questions you may ask…

Can you reheat egg muffins?

Yes, egg muffins will keep one week in the refrigerator or you can freeze them to eat at a later time.

Why do my egg muffins deflate?

As the air heats up, it expands, causing the bubbles. As they cool they deflate. The egg doesn’t have enough structure to hold the fluffy shape while cool.

Photo of spicy egg muffins styled on a plate with a cut out of one showing what the inside looks like.Looking for the perfect make-ahead meal for those busy mornings we all seem to have? Well these low-carb, yet super tasty spicy breakfast muffins will do the trick.
Whip up some of these high protein, paleo-friendly simple muffins today! YUM!



Want to print this recipe?

Photo of spicy egg muffins styled on a plate with a cut out of one showing what the inside looks like.Looking for the perfect make-ahead meal for those busy mornings we all seem to have? Well these low-carb, yet super tasty spicy breakfast muffins will do the trick.

Spicy Egg Breakfast Muffins

Yield: 16
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Looking for the perfect make-ahead meal for those busy mornings we all seem to have? Well these low-carb, yet super tasty spicy breakfast muffins will do the trick.

Ingredients

  • 12 oz. spicy bulk pork sausage
  • 12 large eggs
  • 4 oz. baby Portobello mushrooms, cleaned and chopped
  • 3 large green onions, thinly sliced, green portion only
  • 8 oz. four cheese Mexican blend, finely shredded, divided
  • salt and black pepper, to taste
  • Non-stick cooking spray

Instructions

  1. Preheat oven to 350˚F.
  2. Chop sausage into bite-sized pieces in a large skillet. Cook the sausage over medium heat until it is no longer pink, approximately 5-7 minutes. Remove from heat and carefully drain excess fat.
  3. Crack eggs into a large bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, and one half of the cheese blend. Season with salt and black pepper, to taste. Vigorously stir with a fork to combine.
  4. Spray 2 muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into the opening. (Batch yields approximately 16 muffins). When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
  5. Place muffin tins in preheated oven and bake for 20–25 minutes or until eggs are set. Remove from oven and cool slightly before removing from pan. Serve immediately or place in a freezer-safe container to freeze for later use. Enjoy! 
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 165mgSodium: 310mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g



If you enjoyed this recipe for Spicy Muffins for Breakfast you might also like these others…

Egg and Hashbrown Breakfast Muffins
Southern Stuffed Bell Peppers
Make-Ahead Breakfast Casserole Recipes


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