Name: Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 12oz breakfast sausage; 1 cup spinach, roughly chopped (or 1 large handful); 1/2 small onion, diced; 1 large roma tomato, seeds removed and diced; 18 eggs; 1 cup milk; 1/4 teaspoon garlic powder

I have said it probably 100 times and I will say it again, I am not a morning person. So I naturally brainstorm a lot of ways that can help me out in the morning, and one of those ways is coming up with awesome meal prep breakfasts’ that you can make ahead of time and just grab and go. So my newest favorite make-ahead breakfast is egg muffins! I have been experimenting with different flavors and ways to make them awesome (aka a perfect double batch!?!) and I am finally ready to share with you my Double Batch Meal Prep Spinach Sausage Egg Muffins.

A while back on Instagram I was making these in my stories and I asked if you wanted to see them and there was an overwhelming response of YES! So here they finally are! And if you like the idea of getting to help me decide what to put up on the blog head over to Instagram and give me a follow!

The first and foremost thing I wanted to do with these egg muffins was to make them a double batch. I don’t know about you but my house is myself, my husband, and 2 toddlers, we could eat 12 egg muffins like no ones business. I can’t even imagine once the boys start to get even bigger that 12 egg muffins would last us a week. So I wanted to make all the meal prep work last, so by making 24 all at once it solves this problem. And the best part is that these freeze so easy so even if you and your family only eat 12 a week you can easily freeze half of them for the next week or whenever you need them!

So obviously egg muffins aren’t a new thing but here is what I did to make Double Batch Meal Prep Spinach Sausage Egg Muffins the best I possibly could:

• The filling is made up of sausage, spinach, onion, and tomato. These are all easy to prep and most importantly they taste amazing together. I tried a ton of variations and this is the one I kept coming back to! Plus I use fresh spinach and it makes these taste fresh every time you eat them, even after they have been frozen.

• I decided to have this version cheese free, a lot of egg muffins include the cheese but I felt like with the flavors of the fillings that I choose it really didn’t need it so I left it out.

• I decided from the start I wanted to make this a ‘double batch recipe’ so I experimented a lot with the amount of eggs, milk, and fillings to get it absolutely perfect for 24 muffins.

• I made these with and without liners, and while it did work without liners, it was an absolute pain to clean up, so I grabbed for my silicone muffin liners and I don’t know how its possible but the silicone liners makes them even more amazing. I think it has to do with the muffins not getting overly browned on the sides but if you don’t have silicone muffin liners yet I highly recommend them for this recipe (and not just this recipe I absolute love them in general and I think everyone should get some). Regular paper liners would probably work really well too.

The Ingredients

Eggs. In my opinion one of the worlds most perfect foods. Bursting with nutrients I worked a lot on the egg to milk ratio to make the texture perfect for these, I also went through a lot of eggs and in the end the perfect amount was 18, which is kind of perfect because eggs come in 18 packs! So all you have to do is grab an extra 18 count carton of eggs at the store!

Milk. Cow’s milk is what I always use, skim, 2%, or whole milks would work here. I always use whole milk but use what you have!

Onion. Half of a small yellow or white onion, either variety would work here, I usually always have yellow onions on hand so that is what I use. You’ll want to dice them up small. And I want to leave this link to how to properly dice an onion here if you don’t know how to do that yet, I learned a few years back and it is life changing!

Tomato. Really any kind of large tomato here will work, I like to use Roma in this recipe because generally I find they have less seeds. You’ll want to remove the seeds from the tomato, this is to keep too much extra liquid from getting into the muffins. I Find the best way to do this is to slice the tomato into quarters the long way and use a spoon to scoop them out, then dice up your remaining tomato.

Spinach. I was really nervous to use fresh spinach the first time I made these because sometimes spinach releases too much water but I quickly found out that as long as you don’t add too much you are perfectly fine! I use about a large handful, that is probably equivalent to a cup. It is then roughly chopped.

Breakfast Sausage. Whatever variety you can find at your store, you’ll want about 12 ounces. You will quickly crumble and brown it on the stove and then it will be mixed with the rest of the fillings.

Lastly a little bit of garlic powder for flavoring and then salt and pepper as you see fit. Simple awesome ingredients right?!?

The Method

Preheat oven to 350ª F and line 2 muffin tins with silicone muffin liners. If you don’t have 2 muffins liners you can obviously make these in batches, it will just take longer to get them all cooked. Also side note, if you only have one muffin tin and wouldn’t mind having another one but don’t want to pay big bucks, check out your local thrift store or garage sale. Every single thrift store always seems to have muffin tins, it is just one of those items! And then probably what you won’t find at a thrift store, the Reusable Silicone Muffin Liners, these liners I got a year ago for my birthday and they are seriously my favorite thing, I use them all of the time and they make clean up SO SO EASY! So hop over to Amazon and order yourself a double pack. 😉

Okay moving on to the actual food. On the stove top you will cook the breakfast sausage over medium-high heat 8-10 minutes, until sausage is browned on the outside. Drain the extra grease from sausage.

Make sure you dice the onion and tomato (removing the seeds), and roughly chop the spinach, then mix them together in a large bowl with the cooked breakfast sausage. Use a spoon to evenly distribute the mixture between the 24 muffin liners.

Add the eggs, milk, and garlic powder to the large bowl and whisk together until fully combined and a few bubbles form on the top of the egg mixture.

Evenly distribute the egg mixture between the 24 muffin liners being careful to make sure that all of the filling is covered. I love use an extra large glass measuring bowl for this step because it comes with a spout for easy pouring, I find those large 8 cup Pampered Chef glass bowls work best.

Transfer the muffin tins to the middle rack of the oven and bake 20-23 minutes until the egg is fully set on the muffins.

Once done let the egg muffins cool before storing. Store in an air tight container in the fridge for up to a week or freeze. To reheat place on a paper towel lined plate and microwave 60-90 seconds, depending on your microwave.

Since these muffins are ‘Double Batch’ I like to put half of them straight into the fridge and freeze the other half so that they are fresh when we run out of the first half.

TIPS & TRICKS

• if you love cheese, go for it and put cheese in these Double Batch Meal Prep Spinach Sausage Egg Muffins, I think a sharp cheddar would probably pretty good

• you can make them without liners, I would recommend greasing the tins very well, even with well greased tins we found that some of the egg bits were hard to clean off

• because of the fresh spinach these muffins tend to release a little bit more water than other variations when reheating them in the microwave so make sure you either wrap or place them on a paper towel to absorb that moisture

Yield: 24 Egg Muffins

Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe

a double batch recipe for egg muffins full of fresh ingredients like spinach, tomatoes, onions, and sausage

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

12oz breakfast sausage
1 cup spinach, roughly chopped (or 1 large handful)
1/2 small onion, diced
1 large roma tomato, seeds removed and diced
18 eggs
1 cup milk
1/4 teaspoon garlic powder

Instructions

Preheat oven to 350ª F and line 2 muffin tins with silicone muffin liners*.
On a large skillet crumble and cook breakfast sausage over medium-high heat 8-10 minutes, until sausage is browned on the outside. Drain extra grease from sausage.
In a large bowl mix together the spinach, onion, tomato, and sausage to combine. Use a spoon to evenly distribute the mixture between the 24 muffin liners.
Add the eggs, milk, and garlic powder to the large bowl and whisk together until fully combined and a few bubbles form on the top of the egg mixture.
Evenly distribute the egg mixture between the 24 muffin liners being careful to make sure that all of the filling is covered.
Transfer the muffin tins to the middle rack of the oven and bake 20-23 minutes until the egg is fully set on the muffins.
Remove from the oven and let cool before storing. Store in an air tight container in the fridge for up to a week or freeze. To reheat place on a paper towel lined plate and microwave 60-90 seconds, depending on your microwave.

Notes

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more breakfasts like my Double Batch Meal Prep Spinach Sausage Egg Muffins? Check out my Meal Prep Breakfast Bistro Box or my Meal Prep Roasted Potato Breakfast.

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