Savory Protein & Veggie Breakfast Muffins

These eggcellent muffins can be a great grab-and-go breakfast option for busy families. Make them in bulk over the weekend and reheat them in the microwave for a quick, easy weekday breakfast. Added bonus: The protein from the eggs can help keep you full until lunch!

This recipe was developed for the Egg Nutrition Center by Eliza Whetzel, RD  @ewhetz_rd

  • 40 Minutes
    Total Cook Time
  • 9g Protein
  • 130 Calories
1 Tbsp Olive Oil
1 Clove Garlic, Minced or Pressed
1/4 Cup Mushrooms, Sliced
1/4 Cup Cherry Tomatoes, Sliced
1 Cup Spinach
3 Each Eggs, Beaten
1 Each Pre-cooked Chicken Sausage, Sliced into Thin Coins
Parchment Paper or Olive Oil Spray

Per Serving:

Calories: 130

Total Fat: 9g

Saturated Fat: 2g

Sodium: 260 mg

Carbohydrates: 3 g

Dietary Fiber: 0g

Protein: 9g

Directions

  1. Add spinach and cook until wilted. Let cool and set aside.

  2. Slice precooked chicken sausage and brown on each side over medium heat.

  3. Preheat oven to 350F. Line a muffin tin with parchment paper circles or muffin holders.

  4. In a medium bowl, beat 3 eggs. Once the sausage and veggies have cooled, add to egg mixture and combine.

  5. Divide evenly between the 4 muffin cups. Bake for 20-22 minutes.

     

    Servings per recipe: 4