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egg muffins on plates

Egg Muffins

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: breakfast
  • Method: stovetop & baking
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: breakfast
  • Method: stovetop & baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the Egg Mixture

  • 8 eggs
  • 1/2 cup full fat coconut milk
  • 1/4 cup sliced green onion
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon hot sauce

For the Filling

  • 1/2 pound ground breakfast sausage
  • 1/4 cup small diced sweet potatoes
  • 1/4 cup finely diced yellow onion
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • avocado oil spray, for greasing muffin pan

Method

  1. Preheat oven to 350 degrees.
  2. Make the egg mixture: Whisk the eggs, coconut milk, green onion, salt, pepper, garlic powder, and hot sauce in a large mixing bowl until well combined.
  3. Heat a large skillet over medium heat. Once hot, add the ground sausage and brown. Breaking it up as it cooks.
  4. Once the sausage has started to brown, add the diced sweet potatoes. Cook for 4-6 minutes until the sweet potatoes start to become tender.
  5. Next, add the diced onion and diced bell peppers to the skillet. Cook for 3-4 minutes until the veggies start to become tender. Remove the skillet form the heat.
  6. Grease your muffin tin with avocado oil spray to prevent any sticking. Divide the sausage mixture evenly among the greased muffin cups.⠀
  7. Pour the whisked egg mixture into the muffin wells evenly over the sausage mixture until 3/4s of the way full.
  8. Bake the egg muffins at 350 degrees for 18-25 minutes or until the egg is set and no longer runny.

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