Spicy Egg Breakfast Muffins
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.
Servings 16
Calories 155kcal
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
- Preheat oven to 350˚F.
- 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.
- 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.
- 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.
- 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
Serving: 1g | Calories: 155kcal | Carbohydrates: 2g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 165mg | Sodium: 310mg | Sugar: 1g