Need a delicious, make-ahead breakfast idea? Try these easy Whole30 sausage and egg muffins!
They’re so easy to make ahead of time and use throughout your busy week, or enjoy fresh out of the oven. Kid/family friendly, they’re also perfect for a brunch buffet. You really can customize to suit your taste by adding any other veggies or spices you like! (Not surprisingly, my go-to addition is green chile!)
If you use compliant sausage, such as Teton Waters Ranch 100% Grass Fed Beef Sausage (Whole30 approved varieties), they’re a great fit for your Whole30! I’ve used their Andioulle and Polish Sausages and both work well in this recipe. Be sure to check out the entire Teton Waters Ranch Whole30 approved line up of dinner sausages, hot dogs, burgers, and more!
Head over to instagram to enter our giveaway for a chance to win a 3 month supply of TWR Grass Fed goodies…
I like using silicone muffin liners for this recipe for easy clean up. Nothing sticks to these liners and they wash easily! Be sure to check out the entire Whole30 approved line up of dinner sausages, hot dogs, burgers, and more! My favorite way to enjoy these muffins is over a bed of lightly dressed spinach or arugula! Searching for more breakfast inspiration? Check out my popular Whole30 Breakfast Casserole and Whole30 Breakfast Bowls as well…
Easy Sausage & Egg Breakfast Muffins
An easy and delicious Whole30 compliant breakfast option the whole family will love! Makes 12-16 (depending on size of your muffin cups or tray)
- 1- 1.5 cup cooked shredded potatoes
- 3 Teton Waters Ranch Andouille Sausages (sliced down the middle lengthwise then halved)
- 1/2 c sliced green onions (or more if you like!)
- 9 eggs (I used Vital Farms)
- 1/2 cup canned coconut milk (full fat)
- Optional : Diced Green Chile (add to cup before egg mixture)
- Add silicone cupcake liners to a baking sheet or lightly grease a cupcake pan with melted ghee or oil of your choice. (See post for my favorite non stick silicone cupcake liners!)
- Melt a teaspoon or two ghee in a pan, then add potatoes and sprinkle with salt and pepper.
- Lightly sauté potatoes until softened.
- Once potatoes are cooked add to the bottom of each muffin liner, lightly pressing down on them to cover. A tablespoon of potatoes is usually enough.
- Divide the sausage, green onion (and green chile if you’re using it) evenly among the cups.
- Whisk together eggs and coconut milk in a bowl and pour into cups (making them about 7/8 full to give them space to rise)
- Place in oven and bake at 400 for 16-18 mins.
- Check for centers to be “set” but sticking a toothpick into the middle of the cup. If it comes out mostly dry they’re ready but if it’s still wet, allow a few more minutes of baking time.
- Once they’re finished cooking, remove from oven and allow a few minutes to cool slightly and serve! Or allow to cool completely and store in airtight container in refrigerator to enjoy later.
- Serve on their own or over a bed of arugula or spinach. (If you’re not doing a Whole30 you can sprinkle them with a little shredded cheese.)
Thanks for stopping by! Have a wonderful day!
Photography: Kristen Massad
This post was sponsored by Teton Waters Ranch. Thank you for supporting the brands that support Loubies and Lulu!