Spicy Portobello and Sausage Breakfast Muffins

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These tasty low-carb, gluten free breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare. Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost, and go!



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Spicy Portobello and Sausage Breakfast Muffins BigOven - Save recipe or add to grocery list Yum
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
16 muffins
Ingredients
  • 12 oz spicy bulk pork sausage
  • 12 large eggs
  • 4 oz baby Portobello mushrooms cleaned and chopped
  • 3 large green onions thinly sliced, green portion only
  • 8 oz four cheese Mexican blend finely shredded, divided
  • Sea salt and black pepper to taste
  • Non-stick cooking spray
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
16 muffins
Ingredients
  • 12 oz spicy bulk pork sausage
  • 12 large eggs
  • 4 oz baby Portobello mushrooms cleaned and chopped
  • 3 large green onions thinly sliced, green portion only
  • 8 oz four cheese Mexican blend finely shredded, divided
  • Sea salt and black pepper to taste
  • Non-stick cooking spray
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350˚F.
  2. Crumble sausage into bite-sized pieces into a large skillet. Cook the sausage over medium heat until it is no longer pink, approximately 5-7 minutes. Remove from heat and carefully drain excess fat.
  3. Crack eggs into a large bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, and one half of the cheese blend. Season with salt and black pepper, to taste. Vigorously stir with a fork to combine.
  4. Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into opening. (Batch yields approximately 16 muffins). When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
  5. Place muffin tins in pre-heated oven and bake for 20–25 minutes or until eggs are set. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use. Enjoy!
Recipe Notes

You will need 2 muffin pans (available at Amazon if you don't have any).

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