Home » Foods » Sausage Egg Muffins

Total Time: 45 Mins

Servings:  2


  • 8 oz bulk sausage
  • 1/2 cup chopped red onion, about 1/2 onion
  • 2 cups of zucchini grated 12 ounces
  • 1/2 cup cut into diced tomatoes
  • 1/4 cup chopped fresh basil
  • 9 eggs
  • 1 teaspoon of sea salt or seasoning
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat the oven to 350 F.
  2. In a 9 inch cast iron skillet, Spanish sausages are brown at medium to high temperatures. After the sausage is cooked, add the onion, stir well, then remove the pan from the heat source and let it cool slightly.
  3. While the sausage is cooling, stir the eggs, salt and pepper until thoroughly mixed. Add a mixture of chopped zucchini, tomatoes, basil and sausage. Divide the egg mixture evenly into 12 prepared muffin cups, but do not pour it into 3/4. If you have extra food, pour it and bake in a muffin jar.
  4. Bake the egg muffins for 20-25 minutes, or until the puff in the middle no longer runs through the nose.
  5. Let the egg muffins cool slightly, then carefully remove them from the pan for consumption. Or, if you plan to refrigerate them for future use, cool them until they are pulled away from the side of the pan and then removed for storage.


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