Are you looking for a delicious, savory quick breakfast? Look no further, this recipe will check off ALL of the flavor boxes you’re looking for. I created this recipe during my 5th Whole30 and let me just say…this is the perfect grab and go breakfast for everyone! You have picky eaters…no problem. Someone doesn’t like meat…no worries! This is the easiest breakfast meal prep that can be 100% customized to everyone’s likes and dislikes.
Everyone has those days when they need to run out the door ASAP but they can feel that low rumble of hunger starting in the pit of their stomach. Well these breakfast egg muffins solve those problems. I have switched over almost all of my Tupperware to Pyrex and they have the perfect sized contains to store these in to grab-and-go. These are the Pyrex I use to store my egg muffins to grab on my way to work.
Like I’ve previously state, these are incredibly quick and easy to make. First I browned my compliant sausage from whole foods so those crispy crunchy brown bits helped to flavor the eggs and vegetables that were added. Once the sausage was cooked to crispy perfection I added my onion to the back after turning the heat off. I just wanted them to sweat a little bit and soak up those delicious leftover bits from the sausage.
The best part of this recipe is that it is completely versatile! Meaning, if you don’t like sausage, add ground turkey. If you don’t like broccoli don’t add it. If you just want eggs, just whip up eggs with salt and pepper and bake those egg muffin to perfection! This recipe is the solution for making everyone happy. They bake at 350 degrees for 25-30 minutes or until the center is set.
Finding quick, easy, and delicious recipe like this really helped me succeed in this Whole30. Commuting to the city doesn’t leave much time to make breakfast each morning so I came up with my own solution!
With this being my 5th Whole30, I have the basics down. My goal this time around was to not use the same ingredient so many times that by the end of the 30 days I couldn’t even look at spaghetti squash for 6 months…I know a lot of people have done this ha. So for me I wanted to keep my taste buds guessing and happy. I won’t lie, there were days where NOTHING sounded good. That blah feeling came around once or twice, but with recipes like this I was able to push through and satisfy my taste buds.
-1 lb complaint sausage
-1 white onion
-1 cup of broccoli
-1 bell pepper
-Salt and Pepper
-1 dozen Pasture Raised eggs, I used Vital Farms
-1 12 count Muffin Tin
-Preheat oven to 350 degress
-Heat cast iron skillet to medium/high heat. Add 2 tablespoons of avocado oil. Add sausage and brown until nice and crispy then remove from pan. Chop into bite sized pieces and set aside.
-Chop up 1 bell pepper, 1 white onion and 1 cup of broccoli. Add to same pan that sausage was cooked in and keep the heat off but just let the vegetables soak up the remaining juices and flavors from the sausage.
-Add 12 eggs to Vitamix. Add salt and pepper blend on high for 3-5 minutes.
-In a large mixing bowl, add sausage and vegetables. Spoon into muffin tins. Pour eggs on top.
-Bake at 350 degrees for 25-30 minutes or until the middle is set.