Sausage + Red Pepper Egg Muffins

Egg muffins are one of my favorite things to meal prep for breakfasts throughout the week. They’re easy to make, take under 30 minutes, and are a great way to use up veggies and meats I would otherwise end up letting go bad.

For this week’s egg muffins, I used sausage links, red peppers, onions, and mushrooms.

Here are a bunch of pictures of me prepping the food, because people do that for whatever reason. I’m making them into a gallery in case you’re like me and don’t actually like having to scroll for 10 years to find the recipe. Buuut they’re still here in case you are more of a visual person.

Okay! Now that that’s over with, here’s the recipe! I throw these in the fridge to eat over the next 3 or 4 days. But you can also freeze them if you want them to last longer!

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Yield: 6

Sausage + Red Pepper Egg Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Quick and easy meal prep breakfast recipe that you can freeze!

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Ingredients

• 1/2 Sausage Link (the big ones), diced
• 1 red pepper, diced
• 1/2 onion, diced
• 4 mushrooms, diced
• Ghee spray, for skillet and pan
• 6 eggs, scrambled

Optional

• taco seasoning, I sprinkled a bit on the meat mixture while it was cooking
• crushed red pepper flakes, I sprinkled a bit on top on the muffins right before I baked them.

Instructions

1. Preheat oven to 350F.
2. Throw all of the meat and veggies into a greased skillet. Cook on medium-high until the vegetables are soft.
3. (OPTIONAL: Season with taco seasoning. Only a few sprinkles should do it.)
4. Spray the muffin cups with ghee.
5. Put a spoonful of the meat mixture into the muffin cups.
6. Pour eggs in each muffin cup (about halfway full). Should cover most of the meat/veggies.
7. (OPTIONAL: Sprinkle crushed red pepper flakes on top to spice things up.)
8. Bake for about 15 minutes (or until eggs are firm and cooked all the way through).
9. Let them sit for about 5 minutes at room temperature before transferring them to a container or bag for freezing.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

You might have a little bit of the meat mixture and the eggs left over. Go ahead and make yourself a scramble with those ingredients. If you’re like me, you’re probably hungry anyways.