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Breakfast Egg Muffins

Updated: Oct 7, 2019

Start your day off right with protein and veggies! Eating a high protein breakfast prevents you from having that mid-morning crash associated with high-carb breakfasts like cereal, waffles, pancakes, etc. This recipe is easy to make and super convenient for a busy morning. All you have to do is heat up these breakfast egg muffins and go!


  • 9 organic eggs

  • 8 sausage links (fresh or frozen)

  • 1 red bell pepper

  • 1 cup chopped swiss chard, spinach or kale

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • himalayan salt

  • pepper

  • 2 tsp. coconut oil


Preheat oven to 350 degrees. Add frozen or fresh sausage links to a pan and cook until browned. Chop bell pepper and greens of your choice.

Remove cooked sausage and slice into coins. Heat coconut oil in a pan over medium-high heat. Sautee bell pepper for a few minutes and add in greens until slightly wilted. Add onion powder, garlic powder, sausage, salt and pepper.

In a muffin pan sprayed with coconut oil, add the cooked mixture into each cup.

Whisk eggs in a bowl and pour egg over the sausage and vegetables in the muffin pan.

Bake muffins for 20-25 minutes. Cool for 5 minutes and remove from pan. Store in a sealed container in the refrigerator and heat up for a quick breakfast or healthy snack!

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