Sausage + Red Pepper Egg Muffins
Quick and easy meal prep breakfast recipe that you can freeze!
Prep Time10 mins
Cook Time15 mins
whisk or fork
- 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
- 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.
Preheat oven to 350F.
Throw all of the meat and veggies into a greased skillet. Cook on medium-high until the vegetables are soft.
(OPTIONAL: Season with taco seasoning. Only a few sprinkles should do it.)
Spray the muffin cups with ghee.
Put a spoonful of the meat mixture into the muffin cups.
Pour eggs in each muffin cup (about halfway full). Should cover most of the meat/veggies.
(OPTIONAL: Sprinkle crushed red pepper flakes on top to spice things up.)
Bake for about 15 minutes (or until eggs are firm and cooked all the way through).
Let them sit for about 5 minutes at room temperature before transferring them to a container or bag for freezing.