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Spinach and mushroom egg muffins. Make these on the weekend for a healthy breakfast the whole week. This morning I’m really grateful for a gas leak. Don’t worry, nothing exploded, and everything is back to normal.

My husband got a call about 10 minutes before he normally leaves for work telling him to stay home until the gas leak at his office was fixed.

So he took the opportunity to make me breakfast. I know, I totally lucked out!

Most days though, I hate making breakfast. With the thousands of things I have to do every day, I really just want to get my day started.

But I know that skipping breakfast or grabbing a bagel doesn’t work for me. Skipping breakfast usually leads to bad decisions later in the day, and a quick bread or bowl of cereal doesn’t really give me the best energy.

One strategy I use for getting a great breakfast in on hectic days is to make these amazing egg muffins the weekend before. One batch can last all week… unless my husband steals them for part of his lunch. And who can blame him? They’re pretty delicious.

Spinach Mushroom and Sausage Egg Muffins

Spinach Mushroom and Sausage Egg Muffins


  • 12 eggs
  • 1-2 tsp salt
  • Dash of pepper
  • 1 cups chopped spinach
  • 1/2 cup diced mushrooms
  • 2 pre-cooked chicken sausages, chopped small (I use Aidell's chicken apple sausage from Costco


  • Chop up veggies and sausage and layer in muffin tins. Use paper liners if you want.
  • Beat eggs and salt/pepper in a large bowl and pour over veggie and sausage mixture – each muffin cup should be about 2/3rds full.
  • Bake at 375 degrees for 25-35 minutes or until golden brown on top.

This recipe makes about 6 breakfasts for me, served with a side of fruit.


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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at www.youtrition.net.


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