In a medium bowl, crack the eggs and whisk until smooth. Season with salt and pepper, to taste. Stir in the sausage, diced tomatoes, and sliced green onions. Mix until evenly combined.

Pour the egg mixture evenly into the muffin tin, filling each about 3/4 full.

Place in the oven and bake for 20-25 minutes, or until the eggs are set and tops are slightly golden.

Let muffins cool for a few minutes before removing from the tin. Enjoy warm or store in the fridge for up to 4 days! To reheat, microwave for 30-45 seconds or in a 350°F oven for 8-10 minutes.

Sausage Egg Muffins

These Sausage Egg Muffins are protein-packed and another great meal prep or grab-and-go recipe!

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Total Time 30

Course Breakfast, Snack

Cuisine American

Servings muffins

Ingredients

▢ 8 large eggs
▢ 6 green onion diced
▢ 6 oz chicken breakfast sausage diced
▢ 1 cup tomatoes diced

Instructions

Preheat oven to 350°F. Grease or line a muffin tin.
In a medium bowl, crack the eggs and whisk until smooth. Season with salt and pepper, to taste. Stir in the sausage, diced tomatoes, and sliced green onions. Mix until evenly combined.
Pour the egg mixture evenly into the muffin tin, filling each about 3/4 full.
Place in the oven and bake for 20-25 minutes, or until the eggs are set and tops are slightly golden.
Let muffins cool for a few minutes before removing from the tin. Enjoy warm or store in the fridge for up to 4 days! To reheat, microwave for 30-45 seconds or in a 350°F oven for 8-10 minutes.

Keyword Chicken Sausage, Eggs, Green Onion, Tomato

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