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Simple Prep. Throw them in the oven, and you have breakfast for a crowd, or breakfast for the next few days!
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Chipotle Sausage Egg Muffins
These types of egg muffins are truly the greatest for busy mornings!
Simple Prep. Throw them in the oven, and you have breakfast for a crowd, or breakfast for the next few days!
This recipe really takes the basic egg muffins and elevates the flavors by adding garlic, sausage, and our secret ingredient; the delicious chipotle pepper in adobo!
For the pound of sausage, I’ve used chicken sausage diced up… I’ve used ground turkey for a leaner version… OR on rare special occasions, I’ve used pork sausage, or crumbled cooked bacon.
As far as the eggs go, this is a recipe I love to make when high-quality pasture-raised eggs are on sale.
If you’re following a specific plan like the 30 Day Clean Eating Challenge or trying to increase your daily protein, then try adding a few extra eggs, or even a bunch of egg whites can be added to this recipe to make your egg muffins super-high protein.
If you can’t find a pepper in adobo sauce (found in a jar) then a small can of diced green chilies can also be a nice addition.
These eggs are also pretty good reheated = Food Prep Win!
Try them out and let me know what you think!
Makes about 12 egg muffins, serving size 2
Makes about 12 egg muffins, serving size 2Ingredients:
- 1 lb. nitrate free chicken sausage, chopped small or ground turkey, or pork sausage
- 2 fresh garlic cloves, minced
- 1/4 tsp chipotle powder
- 1/4 tsp ground cumin
- 1/3 cup chipotle pepper in adobo sauce
- sea salt and fresh ground black pepper to taste, about 1/8 teaspoon each
- 12 eggs, pasture raised if possible
- 1/4 cup milk of choice, I used unsweetened coconut milk
- 1/3 cup shredded cheddar jack cheese (cheese is optional)
Instructions:
Preheat your oven to 350 degrees f and lightly spray, or brush a standard/regular sized muffin tray with coconut oil (silicone liners also work great for this!)
Heat a large skillet over medium heat.
Add sausage and garlic, and cook for 5-6 minutes while breaking up the meat with a wooden spoon, until evenly browned.
Drain grease if needed, then add seasonings, and chipotle peppers, then stir well to combine.
Meanwhile, in a large glass bowl, whisk eggs, milk, sea salt, and pepper.
Divide the sausage mixture equally among each prepared muffin cup.
On top of the sausage pour in the egg mixture into each muffin cup until each space has an equal amount.
Sprinkle each with shredded cheese.
Bake in your preheated oven for 15 to 20 minutes, until eggs are set and the tops are puffed and golden.
Enjoy!
❤Rachel
Ingredients
- 1 lb. nitrate free chicken sausage, chopped small or ground turkey, or pork sausage
- 2 fresh garlic cloves, minced
- 1/4 tsp chipotle powder
- 1/4 tsp ground cumin
- 1/3 cup chipotle pepper in adobo sauce
- sea salt and fresh ground black pepper to taste, about 1/8 teaspoon each
- 12 eggs, pasture raised if possible
- 1/4 cup milk of choice, I used unsweetened coconut milk
- 1/3 cup shredded cheddar jack cheese (cheese is optional)
Instructions
- Preheat your oven to 350 degrees f and lightly spray, or brush a standard/regular sized muffin tray with coconut oil (silicone liners also work great for this!)
- Heat a large skillet over medium heat.
- Add sausage and garlic, and cook for 5-6 minutes while breaking up the meat with a wooden spoon, until evenly browned.
- Drain grease if needed, then add seasonings, and chipotle peppers, then stir well to combine.
- Meanwhile, in a large glass bowl, whisk eggs, milk, sea salt, and pepper.
- Divide the sausage mixture equally among each prepared muffin cup.
- On top of the sausage pour in the egg mixture into each muffin cup until each space has an equal amount.
- Sprinkle each with shredded cheese.
- Bake in your preheated oven for 15 to 20 minutes, until eggs are set and the tops are puffed and golden.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 lb. nitrate free chicken sausage, chopped small or ground turkey, or pork sausage
- 2 fresh garlic cloves, minced
- 1/4 tsp chipotle powder
- 1/4 tsp ground cumin
- 1/3 cup chipotle pepper in adobo sauce
- sea salt and fresh ground black pepper to taste, about 1/8 teaspoon each
- 12 eggs, pasture raised if possible
- 1/4 cup milk of choice, I used unsweetened coconut milk
- 1/3 cup shredded cheddar jack cheese (cheese is optional)
Instructions
- Preheat your oven to 350 degrees f and lightly spray, or brush a standard/regular sized muffin tray with coconut oil (silicone liners also work great for this!)
- Heat a large skillet over medium heat.
- Add sausage and garlic, and cook for 5-6 minutes while breaking up the meat with a wooden spoon, until evenly browned.
- Drain grease if needed, then add seasonings, and chipotle peppers, then stir well to combine.
- Meanwhile, in a large glass bowl, whisk eggs, milk, sea salt, and pepper.
- Divide the sausage mixture equally among each prepared muffin cup.
- On top of the sausage pour in the egg mixture into each muffin cup until each space has an equal amount.
- Sprinkle each with shredded cheese.
- Bake in your preheated oven for 15 to 20 minutes, until eggs are set and the tops are puffed and golden.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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