Sausage, Spinach, and Salsa Egg Muffins


Meal Planning and Prepping seriously saves me during the week. I want my family to have healthy options for every meal, but cooking them all the same day is exhausting. I began meal prepping years ago as a way to save time. Back then, I only did it occasionally, but since becoming a Mom I do it all the time. Breakfast is one of my favorite meals to prep ahead of time. It allows me to just warm our meals up either in the microwave or toaster oven and enjoy my coffee, instead of scrambling around half asleep. These egg muffins are a favorite around here, and can be customized to include all of your favorite things. They’re packed with protein and full of greens–the perfect make ahead healthy breakfast!


Everyone in my family loves eggs, so these are always a no brainer when I want to meal prep our breakfasts for the week. They’re great on the go, in the car, and even cut up and put on toast!

One of the best parts about these Egg Muffins, Casseroles, etc. is that you can completely customize them to your tastes. I am constantly changing them up–from what breakfast meats I use, to the add-ins. You can make pretty much anyone in your family happy with these! I added a few ingredients to the egg mixture here that made them super creamy and delicious. I bet you can’t eat just one!

Here’s what I used to create these Sausage, Spinach, and Salsa Make Ahead Egg Muffins.
*I meal prepped for my entire family’s weekly breakfast with this. This recipe made a TON of Muffins (12 Regular and 6 Jumbo Muffin Tins were FILLED), feel free to 1/2 it for less*

Ingredients

15 Eggs
Big Splash of Milk
1-2 TBSP Sour Cream
Salt, Pepper, Onion Powder to Taste
6-8 Fully Cooked Turkey Sausage Patties, Cut into bite sized pieces (You can use links and sub Pork or Bacon as well)
1-2 Handfuls Spinach
4 Gloves Garlic
1/2 White Onion, Diced
1 Jar of your Favorite Salsa

Directions

Preheat your oven to 375 Degrees.

Start by sauteing your garlic, spinach, and onion together on low-medium heat. This is going to really incorporate those flavors together. You want to do this until your spinach is nice and soft.
If you don’t use fully cooked sausage, you’re going to want to start by browning that, and then go back to step one. Since I used fully cooked patties, I just popped them in the microwave for a few minutes (from frozen), cut them up, and threw them into the skillet along with my jar of salsa.

I used Thick and Chunky Salsa so that you’d really be able to taste the flavors, and the end muffin wouldn’t be really runny.
Turn your heat to low, and let those flavors mix together, and it should thicken just a little bit.

Now it’s time to start on your egg mixture! You can just use whisked eggs if you want and stop there, but I wanted it to be extra rich and creamy, so to my eggs, I added a splash of milk, a knob of butter, some sour cream, onion powder, salt, and pepper to taste.
(It’s okay if there’s some chunks left..that’s just butter and sour cream, and it will be delicious.)

Thoroughly spray your muffin tin with cooking oil, or use liners! And then add your sausage mixture.
Fill the remainder with your egg mixture. These tend to deflate a little after cooling, so I fill them pretty high up. Make sure to stir your cups around so that the add ins don’t stay in the bottom and create a soggy egg cup!

Pop your muffin tins into your oven and bake for 20-25 minutes. This is going to depend entirely on your oven! This batch took me 22 minutes. (I turned the oven off after 21 and let them sit inside for an extra minute).

These can be served immediately, kept in an airtight container in the fridge for up to a week, and frozen (air tight again) for up to three months! Meal Prepping made simple, or what?

Previous Luxurious Fall Skincare Routine with Lavelier
This is the most recent story.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *