Egg Muffins with Sausage, Spinach, and Cheese

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Egg muffins are easy to make and fun to eat! Kids and adults will love these Egg Muffins with Sausage, Spinach, and Cheese!  

Easy Egg Muffins with Sausage, Spinach, and Cheese

Josh is allergic to most animals so we don’t have a dog or cat. Instead, we have six chickens. Virginia, Caramel, Daisy, Mae, Midnight, and Pepper are part of our family. They live outside in their coop and are easy to take care of. They are the best pets.

Caleb loves visiting his chickens. He feeds them, chases them, and even holds them. He also loves gathering their eggs. Last week we were overflowing with fresh eggs so Josh made Egg Muffins with Sausage, Spinach, and Cheese for breakfast.

Egg Muffins with Sausage, Spinach, and Cheese Recipe on These little egg muffins are great for breakfast on the go! They freeze well too!

Egg Muffins with Sausage, Spinach, and Cheese on

If you like frittatas, you will love these egg muffins. Egg muffins are like frittatas, just smaller. Instead of making a large frittata in a pan, you make the eggs in a muffin pan. The egg muffins are easy to make and I love that everyone gets their own individual mini frittata.

Egg Muffins with Sausage, Spinach, and Cheese Recipe on

 Our chickens lay pretty eggs:) To make the egg muffins lighter, Josh used five egg whites and two whole eggs.

Egg Muffins with Sausage, Spinach, and Cheese Recipe on A fun and delicious breakfast!

He also added lean turkey sausage, spinach, and sharp cheddar cheese. Feel free to add your favorite egg fixin’s. Mix things up by using your favorite veggies, cheese, or whatever you have on hand! This recipe is very flexible.

Egg Muffins with Sausage, Spinach, and Cheese are the perfect breakfast. You get your protein, veggies, and dairy all in one little muffin! If your weekday mornings are hectic and you don’t have time to make breakfast, make these egg muffins on Sunday. You can reheat them in the microwave on your way out the door!

Thanks to our chickens we had fresh eggs to make Egg Muffins with Sausage, Spinach, and Cheese. Our chickens really are the best pets!

Egg Muffins with Sausage, Spinach, and Cheese on Kids and adults love these egg muffins!

Egg Muffins with Sausage, Spinach, and Cheese

Mini frittatas made in muffin tins, with eggs, turkey sausage, spinach, and cheddar cheese. You can reheat these egg muffins in the microwave. A great breakfast on the go!
4.75 from 4 votes
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes


  • 3 lean breakfast turkey sausage links
  • 5 egg whites
  • 2 whole eggs
  • 1/4 cup skim milk
  • Salt and pepper to taste
  • 1/4 cup fresh chopped spinach
  • 1/4 cup shredded sharp Cheddar cheese


  1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
  2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
  3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
  4. Distribute cheese and sausage equally between each muffin cup.
  5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
  6. Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I wonder if Jimmy Dean cooked turkey crumbles would work with this? May not taste as well, but a time saver. Thanks! Millie.

  2. Can’t wait to try. Always looking for new way to cook eggs or omelette which usually has spinach, cheese, & bacon and other veggies.

  3. Do you put the english muffins in the bottom of the muffin tins? Recipe does not list the muffins or refer to them except to remove them from the muffin tins. Can you clarify?

  4. How long should you reheat them for? I made these tonight and they’re great, hoping to use them as quick breakfasts for work.

  5. How are these served at room temperature or slightly cold? I am helping to make food for a wedding shower where we are serving a continental breakfast. These strike me as an easy way to serve eggs, but we are not messing with preparing the food at the venue or serving hot food items.

  6. I have made these a few times but gave up because I had a devil of a time cleaning the muffin tin afterwards. I actually had to throw one away! I tried paper liners, which didn’t want to peel off the muffins. Any suggestions? I tried decreasing heat and that didn’t help.

  7. SO I made these a few minutes ago with fresh eggs from my “girls” and they taste amazing. However, I poured them in muffin liners because I am using stoneware and wasn’t sure if I should cook eggs directly in them. When I peeled them out of the liners most of them were hollow at the center, almost like I made muffin tops instead of muffins. Any ideas?

  8. How do you keep the egg muffins from sticking and make sure they come out easily? They were absolutely delicious, but I had to cut the eggs out of the muffin tin, then soak the tin overnight and scrub for 20 minutes to get out the eggy remainders!

  9. I just made these using 6 whole eggs and used Italian spicy sausage. They came out perfect! I sprayed the muffin tin lightly with vegetable spray, the muffins slid right out of the tin.

  10. Yum! That looks delicious. Could I use all whole eggs rather than some eggs + some egg whites? How would I go about that? 8 whole eggs?
    Thank you for the recipe. I can’t wait to try it with feta cheese and maybe some chopped peppers. 🙂

  11. Funny how many comment on having chickens like that was the subject of the above recipe. Love attention spans 😛 …. The eggs were awesome. I would advise anyone who makes these to ensure they spread out in more than 6, I spread into 12 and they expanded. Hat to think if I would have confined them to only 6. I would be scrapping it off the bottom of the oven. Thanks for the recipe. Next time I will add more veggies.

  12. These look ideal and delicious! I do have a question though to rose that make n eat them ~ are the eggs completely cooked? I’m sqeemish of slimy eggs. Would really like to try them though!! What’s your take about this? Plz n Thank You!

  13. Those look delish! I have so many egg whites in my freezer from making homemade pasta. My question is….can I make this in a pie plate or 9×13? I don’t have a muffin tin. Would it need to be adapted? Thank you.

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