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    Home » Recipes

    Mushroom Sausage Egg Muffins

    Published: Dec 1, 2020 · Modified: Dec 14, 2021 by Katelyn | With Sweet Honey · This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    Eggs are a breakfast staple in our house and these quiche muffins are one of our favorite ways to incorporate veggies to our morning routine. Hello cauliflower, mushrooms, and spinach! These would also be great to serve at a brunch. Having them prepared as muffins makes it easy to serve without needing to cut them into slices like with a traditional egg bake or quiche. The muffin form also makes it super simple to place them in a freezer storage bag and freeze them for a later date.

    egg muffins stacked on a plate

    I also like to make these ahead of time to have as breakfast throughout the week. If you want to add a little spice, try topping them with salsa or hot sauce.

    Egg muffins on a plate

    Simple and delicious, that’s what these mushroom and spinach quiche muffins are all about. Let me know in the comments below if you tried this recipe! And if you are looking for another breakfast recipe to try, check out my Blueberry Pie Chia Pudding.

    egg muffins stacked on a plate

    Mushroom Sausage Egg Muffins

    These egg muffins are great for an easy healthy breakfast.
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: dairy free, eggs, gluten free, mushroom, quiche, sausage
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 6 people
    Katelyn | With Sweet Honey

    Ingredients

    • 2 tbsp extra virgin olive oil
    • ¾ cup cauliflower rice
    • 4 oz mushrooms , chopped
    • 2 shallots , chopped
    • 1 cup Italian sausage , cooked
    • 1 cup spinach , chopped
    • 2 tsp dijon mustard
    • ½ tsp sea salt
    • ½ tsp black pepper
    • ½ tsp garlic powder
    • 10 eggs

    Instructions

    • Preheat oven to 325 degrees fahrenheit. Coat one muffin tin with nonstick spray, set aside.
    • Heat olive oil in a skillet over medium-high. Add cauliflower rice, mushrooms and shallots. Stir and heat 3-4 minutes until softened.
    • Reduce the heat to low. Add the cooked sausage and chopped spinach. Heat about 1 minute or until the spinach is wilted. Remove from heat.
    • Once removed from heat, add the dijon mustard, salt, pepper and garlic powder. Stir to combine.
    • In a separate bowl, whisk the eggs. Then stir in the mushroom mixture. Divide the mixture into the 12 separate muffin cups.
    • Bake uncovered until the egg muffins are set and puffed, about 35 minutes.
    • Serve immediately.

    Notes

    • To freeze the muffins, put cooled muffins in a freezer-safe bag. Freeze up to 2 months.
    Tried this recipe?Tag @withsweethoney on Instagram!

    This post contains affiliate links. Thank you for supporting With Sweet Honey!

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    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

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