Breakfast · Favorite Recipes · Whole30

Sausage Egg Muffins

I have been struggling with breakfasts while on Whole30. The first week was good with the sweet potatoes and all, but now I just can’t make them. I ate them too much! That, and I’m a breakfast for cereal kind of girl 90% of the time. Breakfast is for breakfast!! So it’s been hard. But I found this recipe and gave it a try!

I personally think it calls for too much Italian Seasoning so I will back that off next time and micro add some grape/cherry tomatoes instead of the sundried tomatoes. But yes are just as good warmed up the next day. I warmed them for 30 seconds and then 15. So glad I found another variation and one for busy mornings to enjoy!!

1/2 lb Sausage
dash of Crushed Red Pepper
1-2 tsp Italian Seasoning blend
1 tsp Onion Powder
9 eggs
1/4 tsp Salt
Cooking oil for browning the sausage plus extra of greasing the muffin cups.

Preheat the oven to 400*F and grease a 12 cup muffin tin well.
Heave a medium skillet over medium heat and add cooking oil to the skillet.
Add the sausage and dash of crushed red pepper flakes and break up lumps as the sausage browns.
While the sausage is browning, mix the eggs, italian seasoning, onion powder and salt in a large bowl.
Once the sausage if brown, drain the added fat and pour into the egg mixture and combine.
Fill the muffin cups about 3/4 of the way and bake for about 15 minutes or until the egg start to brown.
Remove from oven and let cool for a few minutes before serving.

Note: Store in fridge in air tight container for up to 5 days.
To warm, microwave for 30 sec, then 15. Not 45 together.
Please check your ingredients to make sure they are Whole30 compliant.



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