Spring Egg Special! Click Here

Freezer-Friendly Sausage & Egg Muffins

August 5, 2023 • 0 comments

Freezer-Friendly Sausage & Egg Muffins
Great make-ahead, freezable breakfast packed with protein and veggies. Kids love these!
  • Prep Time:
  • Cook Time:
  • Servings: 12


  • (12 large) Pastured Eggs
  • (1 cup cooked) Ground Breakfast Sausage
  • (1 cup) Fresh Baby Spinach, roughly chopped
  • (1 cup) Red Bell Pepper, diced
  • (1/2 cup) Onions, diced
  • (1 cup) Shredded Cheddar Cheese
  • (1/4 tsp) Salt
  • (1/4 tsp) Black Pepper


  • Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with muffin liners (or use non-stick cooking spray)
  • Brown and crumble sausage in a skillet. Drain.
  • Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
  • Add cooked sausage, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
  • In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)
  • Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
  • Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
  • Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.

How to freeze egg muffins:

  • Let baked egg muffins cool down completely.
  • Wrap them in plastic wrap individually and place them in a freezer-safe zip-lock bag. (They’ll last for up to 3 months when stored properly in the freezer.)

(adapted from tipbuzz.com)