• 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

Ingredients:

- 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)


Instructions:

- 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

Ingredients

- 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


Instructions:

- 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.



Enjoy!

XOXO

Erin

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