Category: Breakfast

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Sausage Egg Muffins with Strawberries

easy sausage egg muffins

We love making these high-protein, low-carb egg muffins for meal prep.

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Round plate with breakfast sausage egg muffins served with strawberries and topped with fresh green herbs.

Why sausage egg muffins are great for weight loss

  • They are high in protein which will help you stay full longer
  • Egg muffins can be an easy way to pack in veggies and still be tasty
  • They are easy to make in small batches or you can make a large amount and save them for snacks

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Egg Muffin Ingredients & Modifications

  • Eggs: The egg is the star, but if you want to remove the yolk, you can just use the egg whites.
  • Sausage: We used diced chicken sausage for added protein. Feel free to use breakfast turkey crumbles, chopped bacon pieces, or diced deli meat.
  • Bell Peppers & Onions: We used bell peppers and onions because we always have them on hand, however, you can also use other veggies such as sliced mushrooms or chopped kale, spinach, or broccoli.
  • Seasonings: We simply seasoned our egg muffins with salt, but you can use any dried seasoning such as garlic powder, paprika, chili powder, or parsley to add flavor
Blue silicon muffin pan with egg mixture containing chopped vegetables and sausage.

Here are the basic steps for making egg muffins:

  1. Preheat the oven to 400F. Grease your muffin wells with oil or spray with cooking spray.
  2. Next, chop your fillings into small diced pieces.
  3. In a bowl, whisk together the eggs and seasonings.
  4. Then, add the fillings to the egg mixture.
  5. Use a 1/3 cup scoop to pour the egg mixture into the muffin wells.
  6. Bake in the oven until the eggs are firmly set.

Reference the recipe card below for detailed instructions.

Round plate with breakfast sausage egg muffins served with strawberries and topped with fresh green herbs.

Meal Prep Tips for Sausage Egg Muffins:

  • Cooking tip: Don’t make the mistake of not greasing your muffin wells, the eggs will stick, let’s just say, cleaning duty will not be fun that day!
  • Other Prep Methods: If you don’t have muffin pans, you can just pour the whole mixture into a small baking dish and bake it all together. After it bakes, use a knife to cut the individual portions.
  • To Serve: Enjoy these egg muffins with a side of fruit or even roasted potatoes.
  • Storage: Store them in an air-tight container or Ziploc bags in the refrigerator for up to 3 to 4 days. You can also freeze them and store them in the freezer for up to 3 months for the best quality.
  • To Reheat: Heat them in the microwave until they warm through.
Glass meal prep containers storing sausage egg muffins and strawberries.
egg muffins

Sausage Egg Muffins with Strawberries

These high protein egg muffins are a tasty way to start of your day and help keep you satisfied until lunch time.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • whisk
  • muffin pan
  • spoon
  • oven

Ingredients
  

  • 4 large egg
  • 1 chicken sausage link (3 oz)
  • 1/4 cup red bell pepper (diced)
  • 1/4 cup red onion (diced)
  • 1/4 cup cilantro (chopped)
  • 1.5 cups strawberries
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions
 

  • Pre-heat the oven to 400F
  • Dice the chicken sausage, bell peppers, and red onions into small squares. Chop the cilantro
  • In a bowl, whisk together the eggs and season with salt. Add the sausage, bell peppers, red onions, and cilantro
  • Use a 1/3 cup scoop to evenly pour the egg mixture into the wells (should be enough for 6 muffins)
  • Bake in the oven for 10-12 minutes until the eggs firmly set
  • Serve with fresh strawberries

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Frequently Asked Questions

Can I use frozen vegetables to fill my egg muffins?

Yes, you can use any kind of veggies such as frozen, canned, cooked, or fresh. The difference will be in the texture of the vegetables. Raw vegetables will be more crunchy.

Can I use liquid egg whites?

Yes, just add a little bit more egg whites to the recipe to replace the volume of the yolks.

What else can I add to the egg muffins?

Feel free to add shredded cheese or fresh herbs such as green onions or basil.

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Oven Baked French Toast Muffins

french toast muffin 1

Who doesn’t love french toast or muffins? I know we do! This simple and easy breakfast idea brings together the best of both worlds all in the palm of your hands!

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Plate of golden brown french toast muffins served with fresh strawberries.

French toast is such a classic breakfast that we normally prepare on the stovetop, but for easy meal prep purposes, we decided to bake them in the oven using muffin pans. When cooking meals for yourself, they work well for a make-ahead breakfast or as a cute brunch option for the weekend.

Why you’ll love these French Toast Muffins for your meal prep:

  • Instead of throwing away stale bread, you can use it up in this recipe

  • We use budget-friendly and pantry-friendly ingredients

  • You get portion-controlled servings, which works well for solo cooking

  • You can easily pack these breakfast muffins on-the-go

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Let’s Gather the Ingredients:

  • Bread: Choose your choice of bread. Cut it up into one-inch cubes

  • Milk: If you want to keep this recipe dairy-free, you can swap it out with almond milk, soy milk, or cashew milk

  • Eggs: Eggs help bind the bread mixture together so that it does not crumble after baking

  • Honey: You can also use maple syrup or agave nectar, but regular sugar will also work

  • Cinnamon Powder: This adds a layer of sweet spice to the recipe, you can also use nutmeg

  • Pecans: Chop these up into small pieces. They will add a nice crunch. You can also use walnuts or almonds

How to Make French Toast Muffins for One:

  1. Preheat the oven and grease your muffin tin.

  2. In a mixing bowl, mix together the milk, egg, honey, and cinnamon powder.

  3. Add the bread cubes to the bowl and mix them well until they are fully coated with the liquid.

  4. Scoop the bread mixture into the muffin wells.

  5. Top each muffin well with chopped pecans.

  6. Bake them in the oven until they are golden brown.

Reference the recipe card below for detailed instructions.

Plate of golden brown french toast muffins served with fresh strawberries.

Meal Prep Tips for Easy Breakfast French Toast Muffins

  • Prep Tip: It’s best to use stale bread because it helps soak up the milk and egg mixture. If you don’t have stale bread, you can always toast your bread in the toaster prior to chopping it into cubes.

  • Cooking Method: If you don’t want to heat up the large oven, you can bake these in a small toaster oven or the air fryer using a small 6-cup muffin pan or single muffin cups.

  • Storage: The muffins can be kept at room temperature for 2 to 3 days, or you can store them in an airtight container in the refrigerator for up to 5 days.

  • To Reheat: Pop them in the microwave until they warm through (usually only takes about 20-30 seconds).

  • To Serve: Enjoy these muffins with fresh fruit. If you have a sweet tooth, you can drizzle more honey on top.

Meal prep containers storing french toast muffins and strawberries

french toast muffin 1

Oven Baked French Toast Muffins with Strawberries

Indulge yourself with these easy french toast muffins, perfect for breakfast on the go or as an afternoon snack
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 2

Equipment

  • mixing bowl
  • knife
  • cutting board
  • muffin pan
  • oven

Ingredients
  

  • 4 slices whole wheat bread
  • 1 cup milk
  • 1 large egg
  • 2 tablepsoons honey
  • 1/4 teaspoon cinnamon powder
  • 2 cups strawberries
  • 1 oz pecans (chopped)
  • 1 teaspoon olive oil

Instructions
 

  • Pre-heat the oven to 400F. Slice the bread into one inch cubes.
  • In a mixing bowl, mix together the milk, egg, honey, and cinnamon powder. Next, toss the bread cubes into the milk and egg mixture. Make sure the bread soaks up the liquid.
  • Grease the muffin wells with olive oil. Scoop about 1/3 of a cup of the cubed bread mixture into each muffin well.
  • Gently, use a spatula to push the bread down just above the rim of the muffin well. Then, sprinkle chopped pecans on top of each muffin.
  • Bake them in the oven for about 10-15 minutes until the muffins are golden brown and crispy on top. Enjoy with a side of fresh fruit!

Notes

Note: Enjoy 2 to 3 muffins per serving

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Frequently Asked Questions

What bread can I use for French Toast Muffins?

Brioche toast is famous for its golden color and rich taste. You can also use baguettes or ciabatta bread.

What to serve with French Toast Muffins?

Besides fruit, you can up your protein intake by enjoying it with a hard-boiled egg or breakfast chicken sausage.

Can you freeze breakfast muffins?

Yes, if you decide to make a larger batch, you can wrap them up in freezer paper. We prefer not to store them for more than 3 months.

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Pumpkin Cranberry Oat Crumb Bar

cranberry crumble

This Pumpkin Cranberry Oat Crumb Bar can easily lift your spirits with the satisfying flavor of something sweet, spicy, and warmth. 

Ease of Making: Medium

The texture is hearty with the rolled oats, chopped walnuts, and aromatic pumpkin spice. This dessert combines the best flavors of fall with pumpkin puree, dried cranberries, and vanilla extract.

Homemade oat bars are a nutritious, customizable, and cost-effective snack option that offers convenience and a sustainable alternative to store-bought bars. They are a great way to satisfy your hunger, boost your energy, and support a healthy lifestyle.

Making oat bars at home allows you to customize the recipe to suit your taste and dietary preferences. You can experiment with different flavors, textures, and add-ins like chocolate chips, coconut flakes, or spices. Oat bars can also be tailored to accommodate dietary restrictions such as gluten-free, dairy-free, or vegan options.

Oat bars are often made with nutritious ingredients like oats, nuts, seeds, dried fruits, and natural sweeteners. Oats are rich in fiber, vitamins, minerals, and antioxidants, making them a healthy choice for a snack. Store-bought granola bars or energy bars can be quite expensive, especially if you consume them regularly. Making oat bars at home is a cost-effective alternative.

Meal prep tips for Cranberry Crumb Oat Bar Desserts

  • Bring the butter to room temperature so that it is easier to cream together with the sugar

  • You can use either dried fruit or fresh cranberries with this recipe

  • Finely chop the walnuts so that they are easier to fold into the batter and no one gets a big chunk of walnut in their bite

  • Cool the crumb bar before trying to cut them

  • You can also freeze them and reheat them when you are ready to enjoy them
cranberry crumble

Pumpkin Cranberry Crumble Cake

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Prep Time 10 minutes
Cook Time 40 minutes

Course Dessert
Cuisine American

Servings 12

Equipment

  • mixing bowls
  • spoons
  • mixer

Ingredients

  

  • 1.25 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin spice (or ground cinnamon)
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 2 each eggs
  • 1 cup rolled oats
  • 3/4 cup chopped walnuts
  • 3/4 cup dried cranberries
  • 3/4 cup pumpkin puree

Instructions

 

  • Pre-heat the oven to 350F
  • In a bowl, add the softened butter and sugar and whisk them together until creamy
  • Next, add the eggs, pumpkin puree, and vanilla extract and whisk it together
  • Then, add the pumpkin spice, baking soda, baking powder, and salt. Pour in the flour in batches and continue to mix it all together
  • Afterwards, add in the rolled oats, cranberries, and chopped walnuts
  • Grease a baking dish and pour in the batter
  • Place it in the oven for 35-40 minutes until the center is fully cooked. Test it with a toothpick by inserting it into the center of the cake. If cooked, it should come out clean
  • Allow it to cool before slicing into bite size squares
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Scrambled Eggs with Sausage and Kale

Scrambled Eggs with Sausage and Kale

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Prep Time 5 minutes
Cook Time 15 minutes

Course Breakfast
Cuisine American

Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients

  

  • 4 each eggs
  • 2 cups baby kale
  • 1/4 cup red onions (diced)
  • 1/2 cup cherry tomatoes (sliced)
  • 1 each pre-cooked sausage links (3 oz)
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

 

  • Scramble the eggs in a bowl
  • Add oil to a saute pan on medium-high heat and saute the sausage slices until they are golden brown (about 2 to 3 minutes).
  • Next, add the red onion, cherry tomatoes, and kale and stir until they soften
  • Remove the mixture from the pan 
  • Add the scrambled eggs into the pan and cook for 3 to 5 minutes until the eggs have set
  • Serve the eggs with the vegetable and sausage mixture
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Open Faced Omelette

open faced omelette
open faced omelette

Open Faced Omelette

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Prep Time 5 minutes
Cook Time 15 minutes

Course Breakfast
Cuisine American

Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients

  

  • 4 each eggs
  • 1 cup kale
  • 1/4 cup cherry tomatoes (sliced)
  • 1/4 cup red onion (diced)
  • 4 slices turkey bacon (pre-cooked and diced)
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

 

  • Scramble the eggs in a bowl
  • Add oil to a pan on medium-high heat
  • Saute the turkey bacon until golden brown (about 4 to 5 minutes). Then remove it from the pan and set it aside. Next, add the red onion, cherry tomatoes, and kale. Stir until all the veggies soften
  • Remove the veggie mixture from the pan 
  • Next, add the scrambled eggs into the pan. Swirl the eggs around the pan until it fully covers the whole pan
  • Sprinkle the turkey bacon and vegetable mixture back on top of the eggs
  • Place a lid on top to cover the pan and let it steam through for 3 to 5 minutes until the eggs have cooked and firmly set on top
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Hard Boiled Eggs with Asparagus and Cherry Tomatoes

boiled eggs and asparagus

Looking for a quick, delicious, and energizing meal that fits perfectly into your busy schedule? Look no further! Our 15-Minute Asparagus and Egg Delight is a game-changer for those on the go. Bursting with vibrant flavors and nutritious goodness, this recipe requires just a handful of ingredients and minimal prep time. Picture this: perfectly seasoned asparagus roasted to perfection, accompanied by soft-boiled eggs with creamy yolks, all topped off with juicy cherry tomatoes. The combination of savory paprika, aromatic onion powder, and zesty garlic powder adds an extra kick that will tantalize your taste buds. Whether you’re rushing out the door or taking a well-deserved break, this dish is a speedy solution without compromising on taste. Get ready to indulge in a wholesome meal that’s as delightful as it is time-efficient – because being busy should never mean sacrificing flavor!

boiled eggs and asparagus

Hard Boiled Eggs with Asparagus and Cherry Tomatoes

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Servings 2

Ingredients

  

  • 4 oz asparagus
  • 4 each eggs
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions

 

Pre-Cook (Mise En Place)

  • Gather your equipment: sauce pan, cutting board, knife
  • Boil water into a sauce pan
  • Preheat the oven/toaster oven on 400F
  • Slice the cherry tomatoes
  • Cut the asparagus into small one inch pieces and season with 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt and pepper, place on a sheet pan, and drizzle with 1 tbsp of olive oil

Cooking Method:

  • Add the eggs to the boiling water and reduce the heat to medium
  • Cook the eggs for 5 to 6 minutes
  • While the eggs are boiling, place the asparagus in the oven and roast for 10 minutes
  • When the eggs are finished, let them cool for a few minutes before peeling and slicing in half
  • Remove the asparagus from the oven and serve them with the eggs, topped with fresh cherry tomatoes