Project Description

Sausage and Egg Muffins


  • 1/2 pound breakfast sausage
  • 12 medium to large eggs
  • 1/2 medium onion or shallot finely chopped
  • 3/4 tsp salt
  • 1/2 tsp garlic powder
  • ½ tsp onion powder
  • 1/4 tsp black pepper
  • ½ cup Kite Hill non-dairy chive cream cheese (can use 1 cup cheddar cheese or ½ cup cream cheese instead) Omit for Whole30 and use ¼ cup Nutritional Yeast


Preheat your oven to 350 degrees. In a large skillet, cook the sausage until fully cooked through. Add onions and saute until tender. Drain and set aside. In a large bowl, whisk together eggs. Add spices, cooked sausage, and cheese. Spray 12 cup muffin tin with cooking spray. Using a 1/3 cup measure, fill the muffin cups to ¾ full. Bake for 20 to 25 minutes or until the muffins are set.