Start your day with a protein-packed, delicious, and easy-to-make breakfast! These Egg Sausage Muffins are perfect for meal prepping or a quick, savory bite on busy mornings. Made with ground chicken sausage, fluffy eggs, and a hint of spice, they’re baked to perfection with melted plant-based cheese and a sprinkle of black olives. Whether you enjoy them fresh out of the oven or reheat for later, these muffins are a flavorful, satisfying way to fuel your day. Top with cilantro, salsa, and avocado for that extra burst of flavor!
Recipe
Serves 12
12 oz. ground chicken sausage
12 large eggs, beaten
4 fl oz. almond milk
2 tsp. chili powder
1 tsp. sea salt
¼ tsp. black pepper
cooking spray (around 1 tsp.)
8.1 oz. plant-based cheese of choice, grated
3.8 oz. can sliced black olives
How to Prepare
Preheat the oven to 350°F (180C), and place a rack in the center position.
Heat a large skillet over medium-high heat. Add the sausage and cook until browned, breaking it up with a wooden spoon. This will take around 5 minutes.
In a large mixing bowl, whisk together the eggs, almond milk, chili powder, salt, and black pepper.
Spray a 12-cup muffin tin with cooking spray to prevent the egg mixture from sticking.
Equally divide half of the sausage and half of the plant cheese into the
prepared muffin tin. Pour the egg mixture into the cups, filling about half way full. Top with the remaining sausage, the remaining plant cheese and the olives.
Bake in the hot oven until the egg muffins are puffed up and lightly browned, about 20-25 minutes.
Serve warm, topped with cilantro, salsa, and a slice of avocado.
