Description
A warm and hearty Sausage, Egg & Spinach English Muffin recipe made with beef sausage, eggs, and fresh spinach. Perfect for a quick, protein-packed breakfast or meal prep option.
Ingredients
9 large eggs
1/2 cup Greek yogurt (FAGE Total 2%, Chobani Plain)
1 green bell pepper, diced
6 cooked beef breakfast sausage links (Midamar)
1 yellow onion, diced
1 cup fresh spinach, chopped
Salt and black pepper to taste
10 English muffins (Dave’s Killer Bread)
Instructions
1. Preheat the oven to 375°F and lightly spray a muffin tin with non-stick cooking spray.
2. In a large mixing bowl, whisk together the eggs and Greek yogurt until smooth and creamy.
3. Add the diced bell pepper, onion, cooked beef sausage, and chopped spinach to the bowl. Stir until evenly mixed.
4. Pour the mixture evenly into each muffin cup, making sure each portion has a balance of eggs, vegetables, and sausage.
5. Bake for 20 minutes or until the tops are firm and slightly golden.
6. Let the muffins cool for a few minutes before removing them from the tin.
7. Lightly toast the English muffins to your preferred crispness.
8. Assemble the sandwiches by placing one egg muffin on the bottom half of each English muffin, season with salt and pepper, and top with the other half.
9. Serve warm or store for later.
Notes
Use paper cupcake liners to prevent sticking, spraying inside before pouring in the egg mixture.
Store egg muffins in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each muffin in parchment paper and store in a freezer-safe bag for up to 2 months.
Reheat in the microwave for 30–45 seconds or in a toaster oven at 350°F for 10 minutes.
Each serving contains approximately 128 calories, 8g total fat, 3g saturated fat, 0g trans fat, 5g unsaturated fat, 180mg cholesterol, 252mg sodium, 3g carbohydrates, 1g fiber, 2g sugar, and 10g protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American