Recipe: Egg Muffins

Here’s one of our favorite weekday breakfast recipes: eggie muffins! They’re delicious fresh or warmed up in your school’s microwave. They’re also easy to eat when you’re on the go. Make a double batch of these babies because they freeze really well, a delicious, defrostable breakfast when you’re short on time!

What You’ll Need

  • 12 Eggs
  • Salt and pepper
  • 2 cups  chopped veggies. We suggest onions, bell peppers, zucchini, roasted red peppers, spinach, garlic, or my mama’s favorite: mushrooms (JK, she hates them but is really trying).
  • 4-5 compliant chicken sausages or chorizo cut out of casings and crumbled
  • 1⁄4 tsp garlic powder
  • 1⁄2 tsp crushed red pepper flakes
  • Food processor (optional)
  • Muffin tray
  • Coconut oil to grease the pan

Hint: If you’re short on time, throw the veggies, sausages, and spices into your food processor before you start. If you’re a real go-getter, feel free to chop by hand.

What To Do

  1. Throw the veggies, sausages, and spices into a food processor. Pulse until chopped.
  2. Whisk eggs in a big bowl. Season with salt and pepper.
  3. Add veggie and sausage mixture to your eggs.
  4. Use a ladle to pour mixture into 12 muffin tins—no liners!
  5. Place in oven and bake at 325 for 35-40 minutes or until cooked through.
  6. Garnish with avocado/green or red salsa.
  7. Give yourself a cheer…You just made eggie muffins!