Breakfast Egg Muffins

Breakfast Egg Muffins

Breakfast Egg Muffins ready in 2 minutes** (** 2 minutes in the microwave. You would have to actually make these muffins in advance).  This recipe for breakfast egg muffins is an easy grab and go option for busy mornings. The protein packed egg muffins are loaded with cheese and veggies for great flavor! To make this a vegetarian meal omit the sausage.


  • Egg Beaters or similar easy pour eggs (32oz carton)
  • 12 cup non-stick muffin pan & 1 large mixing bowl
  • Pam or similar cooking spray
  • 1 tablespoon olive oil
  • 1 onion chopped
  • ½ red pepper, chopped (green, yellow, orange peppers all work well
  • ½ cup chopped mushrooms (optional)
  • One 16oz bag frozen spinach (thawed and drained of liquid)
  • 6 precooked breakfast sausage links (turkey sausage is the healthiest).
  • 1 8 oz package of shredded low/reduced fat cheese
  • Salt & Pepper to taste
Breakfast Egg Muffins ready for the oven
Add Cheese on top


  • Preheat the oven to 375 degrees.
  • Thaw the frozen spinach. You can put the entire bag in microwave for 2 minutes, then put in a colander and drain as much liquid as possible. Squeeze with your hands as needed
  • Cut each pre-cooked sausage link in half lengthwise and chop into small pieces
  • Heat the olive oil in a skillet on medium heat
  • Add the chopped onions, peppers, and sausage.
  • Sauté for about 5 minutes, until the onions begin to sweat.
  • In a large mixing bowl, add the sautéed veggies & sausage, the egg beaters, S&P.
  • Add about 1/3 of the cheese in the bowl
  • Add the drained spinach and mix thoroughly with a large spoon.

To Make the Muffins

  • Spray the muffin tins with Pam or other cooking spray
  • Divide the mixture evenly among the cups. Do not fill to the top of the muffin cup. Fill about 2/3 full.
  • Using your hand, top each egg muffin with cheese.
  • Bake for 20 minutes or until eggs are set.
  • They will puff up while cooking, but deflate as they cool
  • Serve immediately or store in the refrigerator until ready to eat. Cooked muffins will keep fine for a couple of days in the fridge. After that, freeze them.
  • You can get 18 muffins out of a 32 oz Egg beaters carton.
  • Use any combination of veggies, cheese and meat products.
  • You can always use real eggs and augment with the egg beaters. But since this is “Cooking Secrets for Men”, we’ll stick with the easiest way possible.
  • I add chopped garlic sometimes to the veggies, but I add garlic to almost anything.
Egg Muffins in the oven

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If you like this Breakfast Muffin recipe and video, try our recipe for Cincinnati Chili

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3 thoughts on “Breakfast Egg Muffins”

  1. Great recipe, Charlie! I think what you are making there would work for a Keto or Atkins-type diet as well. How long do you think you can leave them in the refrigerator? Do you think they could be frozen?

  2. Hi, Gina. There are many variations to the muffins, the only limit is your imagination. Yes, they can be frozen. That is SOP for making 2 dozen or so. They can keep in the fridge for a week or so. If you aren’t going to eat them right away, just freeze them after they come to room temperature. Either way, you are going to heat in the microwave, so freezing right away is not a big deal. P.S. I love sriracha sauce on mine. Stay warm, talk soon.

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