Cheesy Egg Muffins with Sausage & Spinach
Savory egg muffins packed with ground sausage, wilted spinach, and melty cheese.
Ingredients
6 large eggs
4 oz ground pork sausage (sugar-free, nitrate-free)
½ cup spinach, chopped
¼ cup shredded cheddar or goat cheese (or dairy-free cheese, if paleo strict)
1 Tbsp butter or ghee (for cooking)
¼ tsp garlic powder
Salt and pepper, to taste
Optional: 1 Tbsp chopped chives or parsley for garnish
Macronutrients
(per 2 muffins, makes 6)
Protein: 24g
Fat: 27g
Carbs: 2g
Preparation
Preheat the oven: Set oven to 350°F (175°C). Grease a 6-cup muffin tin with butter or ghee, or use silicone liners.
Cook the sausage and spinach: In a skillet over medium heat, melt 1 Tbsp butter or ghee. Add sausage and cook for 4–5 minutes until browned. Add spinach and sauté for 1 minute until wilted. Remove from heat.
In a bowl, whisk eggs with garlic powder, salt, and pepper. Stir in the sausage-spinach mixture and shredded cheese.
Fill the muffin tin: Divide the mixture evenly among the 6 muffin cups, filling each about ¾ full.
Bake: Bake for 18–20 minutes, or until the centers are set and tops are lightly golden.
Cool and serve: Let cool slightly. Garnish with fresh herbs if desired. Serve warm or store in the fridge for up to 4 days.
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