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


  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