• Erin Akey, FNC + KNS

Breakfast Egg Muffins

Updated: Dec 20, 2018

These are a favorite at my house ad we made them on a Facebook live for our Tuesday Let’s Get Cookin’ segment on my nutrition page.  You can watch the LIVE here!

Sausage Egg Muffins


- 6 hole muffin tin

- 6 eggs

- Shredded cheddar

- 1/4 lb of Smoked sausage cut into medallions

- Salt and pepper to taste (You can also use shredded chicken, shrimp, or any protein that you like)


- Preheat oven to 375 degrees

- Spray a muffin tin with non stick cooking spray.  

- Cover bottom of each section with a layer of sausage (5 medallions).  

- Then sprinkle shredded cheddar on the sausage.

- Crack one egg into each tin section.  

- Add salt and pepper to taste on the top and then bake for 12 to 15 minutes until the yolks are at your desired consistency.  

- Runnier yolks 12-15 minutes and harder yolks would be 17-20 minutes.

You can always add veggies to this recipe as desired!

Veggie Egg Muffins


- 6 hole Muffin tin

- 6 eggs

- 1/4 cup chopped onions

- 1/4 cup chopped Greek olives

- 1/4 cup chopped bell peppers

- 1/4 cup crumbled feta cheese


- Preheat oven to 375 degrees.

- Spray tin with nonstick spray.  

- Cover bottom with a layer of vegetables. ( Feel free to add as many different veggies as you want on the bottom such as tomatoes, mushrooms or spinach)

- Sprinkle feta in a layer on top of veggies.

- Crack one egg into each tin.

- Season top with salt and pepper to taste and then bake for 12 to 15 minutes until desired yolk consistency. Again bake closer to 20 minutes for firmer yolks.






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