Sausage and Egg Breakfast Muffins with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Protein-packed muffins featuring savory sausage, fluffy eggs, and wilted spinach for a satisfying morning meal. This breakfast-inspired whole30 (high-protein) ready in about 35 minutes combines large eggs, (chopped) spinach, (finely diced) onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 127 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 6 Breakfast cuisine 127 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Grease a 6-cup muffin tin with 1/2 tablespoon olive oil.
  2. Step 2: Heat remaining 1/2 tablespoon olive oil in a skillet over medium heat. Sauté diced onion until soft (5 minutes), then add crumbled sausage and spinach. Cook until spinach wilts (2 minutes).
  3. Step 3: Whisk eggs, salt, and black pepper in a bowl. Pour egg mixture over sausage and spinach in the skillet, then transfer evenly to muffin tin. Bake for 20-25 minutes until eggs are set and edges are golden.

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Frequently asked questions

How long does Sausage and Egg Breakfast Muffins with Spinach take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Sausage and Egg Breakfast Muffins with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Sausage and Egg Breakfast Muffins with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sausage and Egg Breakfast Muffins with Spinach for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sausage and Egg Breakfast Muffins with Spinach high-protein?

Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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