Italian Egg Muffins
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Italian Egg Muffins

Submitted by: Isabel De Los Rios

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 6

Protein-packed grab-and-go breakfast. These work great for a snack, too!


    sea salt & black pepper to taste

    1 tbsp. coconut oil

    1 tbsp. fresh basil

    5 egg

    6 oz. Italian turkey sausage

    2 tbsp. red bell pepper

    1/2 c. spinach

    2 tbsp. red onion

    1 clove garlic


Preheat oven to 350ºF. Grease 6 cups of a muffin tin with coconut oil.

Heat coconut oil in a skillet over medium heat. Add sausage (cut into bite-sized pieces), diced red pepper, and diced onion to the skillet. Sauté for about 3 minutes, until veggies are tender. Turn off heat and stir in chopped spinach and basil.

Lightly beat eggs in a large bowl. Add minced garlic, sea salt, and pepper; stir well. Divide the meat and veggie mixture between the greased muffin cups. Pour eggs over the meat and veggies.

Bake for 25 minutes, until the eggs puff up and feel firm to the touch.