Egg Sausage Veggie Muffins
Packed with protein and healthy fats, these egg muffins are a balanced, satisfying way to fuel your morning. Ideal for weekend brunch or weekly meal prep, they make it easy to keep simple, ready-to-go protein on hand.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Serves: 12
Serving Size: 1 muffin
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12 eggs, whisked
1/2 cup low-fat cottage cheese
12 Jones chicken sausage links, thawed, browned and chopped (can sub for other sausage, bacon, ham…)
1 cup bell pepper, diced
1 cup chopped mushrooms
1 tsp salt
1 tsp ground pepper
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Preheat the oven to 350°F.
Whisk the eggs, cottage cheese, salt and pepper together.
Spray a 12-cup silicone muffin pan with cooking spray. https://amzn.to/41fdqy2 . These are a must! Order at least 2!
Place the muffin pan on top of a baking sheet in case any of the egg mixture spills in transit to the oven.
Evenly distribute the sausage and vegetables in each muffin cup.
Evenly pour in the egg mixture to each muffin cup. This makes 12 muffins. These will be very full, all the way to the top.
Bake at 350°F for 30-35 minutes. Wiggle the muffin pan to make sure the eggs are firm. If not, bake for another 5-10 minutes.
Store in an airtight container in the fridge for up to 5 days or freeze to use in the future. https://amzn.to/3FbOjnL
The best way to reheat the egg muffins is in the air fryer or toaster over at 400°F for 8-10 min.
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Calories - 119
Carbs - 2.3g
Protein - 10.8g
Fat - 7.6g
Fiber - 0.3g
If you try this recipe, I’d love to hear how it turned out!
