egg muffins! they’re my favorite thing to keep stocked in the fridge these days. they are easy to make (as long as you grease the heck out of a nonstick muffin pan!) and they make for a perfect breakfast on the go or snack throughout the day, which is how i’ve been enjoying them.
i love that i can make a batch and they keep for a week in the fridge (and they freeze well too), so i can pull one out whenever i’m hungry and need a snack. i’d much rather snack on an egg muffin (with sausage!) than a protein bar full of ingredients i can’t pronounce.
before we go much farther, though, i should clarify what i mean when i say “egg muffins”, just so i’m not setting expectations that don’t match reality. these are not muffins in the traditional cake-y, flour + butter + sugar sense. these are “muffins” in the sense that they are baked in a muffin tin and look vaguely like (deflated) muffins. and in the sense that they are portable, handheld, and delicious! they definitely beat muffins hands down when it comes to dropping crumbs everywhere: we don’t have crumbs to contend with with egg muffins.
…just getting them out of the tin. i have a decent nonstick muffin tin and hate greasing all those little cups so sometimes when i make cupcakes, i maaay skip the greasing step. i also maaaay have skipped it the first time i made these egg muffins. THAT WAS A TERRIBLE IDEA.
i spent nearly an hour soaking and scrubbing and scraping and cursing the egg residue out of the muffin tin. i seriously considered tossing the whole tin in the trash. and i am usually not at all a “toss and replace” kind of girl. all that is to say, do your future self a favor and do not even allow yourself to consider skipping the greasing step (even though it’s totally a pain).
now that we’ve gotten those two little details out of the way, we are free to rhapsodize about these egg muffins. i mean, they have sausage – need i say more?
well, i will. besides being delicious and portable, they (secretly) check all of the trendy boxes: gluten free, dairy free, paleo, whole30, low carb, and keto. (of course, if you’re into any of those things, be sure to read the label on the sausage you select.)
and finally, one two three more selling points: they have 4 real ingredients (6 if we include olive oil and butter for the muffin tin). they bake in just 16 – 18 minutes. they reheat in 15 – 30 seconds. and i’m not sure this counts as a selling point, but i even like them cold, which dramatically increases their portability and utility. but if you’re not into cold eggs, 15 – 30 seconds in the microwave is all you need to reheat them. now if only we could grease a muffin tin in 15 seconds or less…
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.
egg muffins are easy to make, keep and reheat well, and make for a great breakfast on the go or portable snack. these sausage, onion, and mushroom flavored egg muffins are also gluten free, dairy free, paleo, whole30, low carb, and keto compliant so you can have breakfast sorted for the week no matter your diet!
- 12 large eggs
- 6 raw breakfast sausages, removed from casing (about 7 oz. / 198 g.), see notes
- 2 teaspoons olive oil, if using lean sausage
- 1 medium onion, finely diced
- 4 oz. (113 g.) mushrooms, finely diced
- preheat the oven to 400° F. use a solid fat (butter/coconut oil/shortening) to grease every last millimeter of the insides of a standard size, 12 cup, nonstick muffin tin, including the top rim and bottom edge. this is super important as these egg muffins will STICK to the tin otherwise and take forever to soak and scrub out.
- in a large nonstick skillet, brown and crumble the sausage over medium heat. use a spatula or wooden spoon to really break the sausage into little crumbles so the muffins will hold together better. cook the sausage thoroughly (no more pink), 5 - 8 minutes. transfer the sausage to a plate to cool a bit.
- either pour off all but 2 teaspoons of sausage fat or add olive oil to reach 2 teaspoons of fat and return skillet to medium heat. add onion and mushrooms and sauté for about 5 minutes, stirring frequently, until onion is soft and translucent and mushrooms are golden brown. remove from heat.
- crack each egg into a small bowl and then transfer one at a time to a large mixing bowl (getting a piece of shell in a bowl of 11 eggs is no fun). lightly beat with a whisk, then whisk in the sausage, onion, and mushroom.
- use a nearly full ½ cup dry measuring cup to portion the batter into the muffin cups. it will come up just below the top edge. wipe any spilled egg off the flat part between the cups to avoid scrubbing later.
- transfer to the oven carefully to avoid spilling and bake for 16 - 18 minutes, until the top is dry and set and a toothpick poked around on the suspicious looking top parts confirms the egg is actually set. the egg muffins will be puffy like little mini soufflés.
- remove from the oven, set on a cooling rack, and set a timer for 3 minutes. when 3 minutes is up, use a thin rubber spatula to loosen around the deflated egg muffins. transfer to a cooling rack to cool. immediately soak the muffin tin in hot water. 3 minutes seems to be the magic time that lets the egg muffins set enough for transfer without gluing into the muffin tin.
- enjoy egg muffins warm or cool thoroughly then pack up in airtight containers for easy breakfasts/snacks throughout the week. the egg muffins keep for a week in the fridge, or you can freeze them for longer storage. they reheat quickly in the microwave (15 - 30 seconds per egg muffin) and honestly, i'll eat them cold when i'm out and about. i think i'm a special case who doesn't mind cold eggs though.
you can use either pork or turkey/chicken breakfast sausages. i like turkey because i find it easier to get it into very small crumbles, which are helpful in terms of the egg muffins holding together.
finely dicing the onion and mushrooms helps the egg muffins hold together better than large pieces that lead to the muffins breaking apart.