Egg muffins are one of my favorite ways to save time with breakfast. They are extremely easy to make ahead of time and are easily portable for maximum efficiency in the morning. Usually I make my egg muffins with eggs that have been whisked a la scrambled eggs. This time I made them with whole eggs to better resemble fried eggs with a delicious juicy yolk. While I like them both ways, the whole egg method is much easier in the long run because you don't have to try and estimate how many eggs you'll need for X number of muffins. It's easy, one egg per muffin.
Kale and Sausage Egg Muffins
- 2 cups chopped veggies (I used mushrooms, kale, and shredded brussels sprouts)
- 2 chicken sausage diced
- 12 eggs
- salt and pepper to taste
- coconut or olive oil for cooking
- Heat oven to 400°F.
- Saute veggies and sausage in a pan with the oil over medium high heat until just barely cooked
- Spoon veggies and meat into muffin tins.
- Crack eggs gently over the top of each muffin (I broke a few yolks).
- Cook for 10-15 minutes or until yolks are cooked to desired doneness. I cooked mine for about 12 minutes and the yolks were still runny.
- Let cool and then refrigerate. They can be reheated in the microwave for 30-45 seconds.
I made these last week on Sunday and ate them for breakfast all week. It's really nice to have something fast and healthy to grab for breakfast in the morning so I don't have to try and cook before I'm fully awake. It's especially helpful on days when I swim before work or school. Those are days I usually eat breakfast in the car as I am leaving the pool.