Egg Muffin Recipe

These egg muffins are low carb and easy to make ahead of time.  I have them for breakfast every morning during the week!


  • 1 lb ground pork/beef sausage  (I’ll do maple flavored at times to switch it up)
  • 1 cup egg whites
  • 6 large eggs (I leave this out and only do egg whites)
  • 1/2 red pepper, diced
  • 3 tbs minced onion (I also leave this out)
  • shredded Monterey jack cheese


  • Preheat the oven to 350 degrees
  • Brown the sausage till no longer pink
  • Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
  • Bake 22-25
  • Remove from tins and serve right away or let cool and refrigerate or freeze

Make Ahead Egg Muffins



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