Spinach Sausage Egg Muffin Double Batch Recipe

My Morning Lifesaver

Let me tell you about my favorite kitchen trick. I make a big batch of these egg muffins on Sunday. Then, my busy week is so much easier.

I just grab one and warm it up. It feels good to start the day with real food. It matters because a good breakfast sets a happy tone for your whole day. What’s your biggest morning rush?

The Simple Joy of Stirring

I love the sound of the sausage cooking. It sizzles and pops in the pan. Doesn’t that smell amazing? It reminds me of my dad making breakfast.

Then you just mix everything in a big bowl. The colors are so pretty. You see green spinach, red tomato, and golden sausage. *Fun fact: The garlic powder is my secret. It makes everything taste cozy without being too strong.

A Little Story for You

My grandson used to hate anything green. One day, I made these. He ate two before he even asked what was in them!

I told him about the spinach. He just shrugged and ate another. I still laugh at that. Sometimes, hiding good things in plain sight works. Do you have a picky eater in your house?

Why This All Works

These muffins are little packages of protein. That’s the stuff that keeps you full and gives you energy. It matters because food should fuel your fun, not slow you down.

Making a double batch is the real key. You do the work once. Then you get rewards all week long. It’s a small act of kindness for your future, busy self.

Your Turn in the Kitchen

The recipe is wonderfully forgiving. Don’t have a tomato? Use a bell pepper. Try different herbs if you like. Cooking is about making it yours.

Let them cool completely before you store them. This keeps them from getting soggy. What add-in would you try first? Cheese, maybe? Tell me your ideas!

Ingredients:

Ingredient	Amount	Notes
Breakfast sausage	12 ounces
Spinach	1 cup	roughly chopped (or 1 large handful)
Onion	1/2 small	diced
Roma tomato	1 large	seeds removed and diced
Eggs	18	large
Milk	1 cup
Garlic powder	1/4 teaspoon

My Busy Morning Secret: Sausage Egg Muffins

Good morning, sunshine! Let’s make my favorite grab-and-go breakfast. These little muffins saved my mornings when my grandkids visited. I could sip my coffee while they ate a good meal. Doesn’t that smell amazing when the sausage starts to sizzle? We’re making a big batch today. You’ll thank yourself all week long.

First, let’s get our two muffin tins ready with liners. Heat your oven to 350 degrees. Now, the fun part begins. I still laugh at the time I used a whole onion. My eyes watered for an hour! Use just half of a small one.

• Step 1: Crumble the sausage into a big skillet. Cook it on medium-high heat. You want it nice and browned. This takes about ten minutes. Drain the extra grease away. (My hard-learned tip: I use a paper towel in a bowl to soak it up safely).
• Step 2: Chop your spinach, onion, and tomato. Put them in a big bowl with the cooked sausage. Give it a good stir. I love the colors together. It looks like a little garden.
• Step 3: Spoon this mixture into your 24 muffin cups. Try to make it even. This is the “filling” for our egg muffins. Do you think the spinach will wilt in the oven? Share below!
• Step 4: Crack all 18 eggs into that same big bowl. Add the milk and garlic powder. Now, whisk it all together until it’s bubbly on top. It feels like you’re making magic.
• Step 5: Carefully pour the egg mix over the filling in each cup. Cover everything up. Bake for 20-23 minutes. They’re done when the egg is fully set. Let them cool completely before you store them.

Cook Time: 20-23 minutes
Total Time: 40 minutes
Yield: 24 muffins
Category: Breakfast, Meal Prep

Three Fun Twists to Try

This recipe is like a friendly base. You can play with it! Here are my favorite twists. They make it feel like a whole new meal.

• The Garden Swap: Use chopped bell peppers and mushrooms instead of sausage. It’s perfect for Meatless Monday.
• The Zesty Kick: Add a pinch of red pepper flakes to the egg mix. Top each muffin with a little shredded pepper jack cheese.
• The Cozy Fall Version: Swap the spinach for finely chopped sweet potato. A little sage in the egg mix makes it smell like Thanksgiving.

Which one would you try first? Comment below!

How to Serve Your Muffins

I love eating two of these muffins on a plate. They are a whole meal by themselves. But sometimes, it’s nice to add a little something extra. A handful of fresh berries on the side is so pretty. A dollop of cool salsa or avocado is delicious too.

For a drink, a tall glass of orange juice is my classic choice. It’s so bright and sunny. For the grown-ups, a hot cup of coffee with cream pairs perfectly. It’s my quiet morning ritual. Which would you choose tonight?

Your Future Self Will Thank You

Let’s talk about storing these muffins. They are perfect for your busy week. Once cooled, pop them into an airtight container. They will keep in the fridge for a week. You can also freeze them for a month or two.

I make a double batch every Sunday. It sets my whole week up right. My first time, I didn’t let them cool first. The container got all steamy and soggy. Now I know to be patient.

To reheat, use the microwave. Place one on a paper towel for 60 seconds. This little bit of planning matters so much. It means a good breakfast is always ready for you. Have you ever tried storing it this way? Share below!

Little Fixes for Big Success

Sometimes cooking has small hiccups. Here are three common ones and easy fixes. First, soggy muffins. This happens if you skip draining the sausage grease. Just pour it off into an old jar.

Second, the egg mixture not covering the fillings. I remember when my first batch had bare spinach tops. Whisk your eggs in a big bowl with a spout. It makes pouring so much easier.

Third, muffins sticking to the liners. Silicone liners are my best friend. Paper ones can stick if the muffins are warm. Let them cool completely first. Fixing these small things builds your cooking confidence. It also makes your food taste just right. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your sausage label to be sure.

Q: Can I make these ahead? A: Absolutely! That is the whole point. Make them on the weekend for the week.

Q: What can I swap for spinach? A: Try chopped bell peppers or mushrooms. Use about one cup total.

Q: Can I make a single batch? A: Of course. Just cut all the ingredients in half. You will get 12 muffins.

Q: Any optional tips? A: A sprinkle of cheese on top is lovely. *Fun fact: Adding cheese adds about 30 calories per muffin.* Which tip will you try first?

From My Kitchen to Yours

I hope you love these little muffins. They have saved my morning many times. I would love to see your version. Sharing food stories connects us all.

If you make them, take a picture. Show me your beautiful breakfast. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see what you create in your kitchen.

Happy cooking!
—Anna Whitmore.