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5 from 5 votes

Spinach & Sausage Egg Muffins

Egg muffins are a perfect way to make eggs ahead! They reheat well and pack well for lunches, too.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: baked egg cups, egg muffin recipe, egg muffins
Servings: 6 muffins
Author: Renee - www.raisinggenerationnourished.com


  • ¼-1/2 lb pastured ground breakfast sausage Depending on how much sausage you want in the muffins. I do make my own sausage blend and add it to plain ground pork.
  • 4 pastured eggs
  • 1 ½ TB whole milk or coconut milk if you are dairy free
  • 1 TB organic olive oil
  • ¼ tsp aluminum free baking powder
  • ½ tsp sea salt
  • Pepper to taste
  • About a handful of spinach
  • Shredded raw cheese of choice to top optional


  • Pre-heat oven 375 degrees.
  • Brown the sausage in some butter or coconut oil.
  • Beat the eggs, milk, olive oil, baking powder, salt, and pepper in a small mixing bowl.
  • In a well greased (with butter or coconut oil) 6 muffin tin, divide the sausage and spinach in each cup.
  • Pour the egg mixture over the spinach and sausage.
  • Top with cheese.
  • Bake in a 375 degree oven for 20-25 minutes.