Weekday Egg Cupcakes

5.0/5 rating (2 votes)
Weekday Egg Cupcakes

These egg cupcakes are great to make using leftover meats or veggies! Prepare a variety of them on Sunday - freeze and in the morning take out one and microwave for 1 minute! Healthy breakfast on the run!




  • 10 large eggs
  • 1 green onion, sliced
  • 1 bag baby spinach
  • 2 large roasted peppers from a jar, pat dry
  • 2 pieces of mild chicken or turkey sausages, casings removed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • Cooking spray or line muffin tins
  • Special Equipment – muffin tins


  1. Preheat oven to 350 degrees F

  2. Coat 6 muffin tins with cooking spray or line with paper liners

  3. In a sauté pan over medium heat break up chicken sausage and cook for about 7-9 minutes. Use a wooden spoon to break apart into pieces. Place on a plate with a paper towel.

  4. In a medium bowl whisk eggs, add in sausage, spinach, peppers, green onion, salt and pepper, combine well

  5. Fill each muffin tin, bake for 20-25 minutes. Until a tooth pick comes out clean.

    NOTE: These will last in the refrigerator for 3 days. I put them in the freezer and take one out the night before and microwave for 2 minutes! You can also add any of your left over veggies. I love adding zucchini and mushrooms too!

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