Egg Muffins

Egg Muffins


  • 3/4 cup cooked and crumbled sweet Italian sausage (I use two links)
  • 2 small handfuls fresh spinach, chopped
  • 6 large eggs
  • 1/4 cup milk
  • 1/3 cup shredded cheese (I use cheddar)
  • salt and freshly ground black pepper, to taste
  • salsa, for serving (totally optional, but totally good)


  1. Preheat the oven to 350° F.
  2. Spray 6 or 7 muffin cups with nonstick spray.
  3. After you cook the sausage, scoop it into a paper towel-lined bowl to drain and cool, then wipe out the pan with a paper towel.
  4. Quickly cook the spinach in the same pan, just until wilted. Let it cool, then squeeze any excess moisture out of it.
  5. In a medium bowl, whisk together the cooled sausage and spinach with the eggs and milk.
  6. Scoop into the prepared muffin tins (I find it easiest to use a 1/3 cup measuring cup) almost to the top.
  7. Sprinkle cheese on top. Then give each one a good dose of salt and pepper.
  8. Bake 25 to 30 minutes, or until egg is cooked through. Easy way to check the egg: touch the middle of the muffins… if they are still wet and gooey, they’ll need a little more time in the oven. They should feel cooked through.
  9. Serve egg muffins immediately- with salsa, if desired.

Cook’s Note

Egg muffins are pretty versatile- sub in other ingredients for the sausage and spinach, if you prefer.

Freeze Option

Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.


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