Kitchen Sink Egg Muffins
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Kitchen Sink Egg Muffins

Submitted by: Isabel De Los Rios

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Servings: 4

These protein-packed egg muffins are perfect for re-heating and running out the door on a busy morning. Feel free to mix and match your favorite veggies using the Food Choices Tool!


    1 tbsp. coconut oil

    1/2 med. red onion

    1 c. bell pepper, any color

    6 oz. chicken sausage

    1/2 c. spinach

    6 egg

    3 tbsp. canned coconut milk

    1/2 tsp. garlic powder

    sea salt & black pepper to taste


Preheat oven to 350ºF. Grease a 12-muffin tin with 1 teaspoon coconut oil.

Add 2 teaspoons coconut oil to a pan over medium heat. Add and sauté diced onion and bell pepper for 5 minutes or until onions are slightly translucent. Add cooked, diced chicken sausage and heat through until browned. Add chopped spinach and sauté until wilted. Turn off heat and let cool for several minutes.

Whisk eggs and coconut milk together in a medium bowl. Add garlic, salt, and pepper. Combine egg mixture with cooled veggies and chicken sausage. Carefully spoon egg mixture evenly between 12 muffin cups. Bake for 25-30 minutes until toothpick comes out clean.

Refrigerate muffins in a BPA-free container for up to one week. Reheat in the oven at 350ºF for 5-10 minutes when you are ready to eat! One serving is 3 muffins.