These Muffin Tin Low Carb Breakfast Casserole are the perfect size breakfast! Eat them on the run or freeze them for a quick breakfast all week long.
Breakfast food is one of my favorites. It doesn't even have to be morning to enjoy it because breakfast for dinner is the best. Last week I made my easy low carb breakfast casserole for dinner and my family loved it.
I make it for breakfast a lot and my son was so excited that it was on the menu for dinner, he loves eggs! These Muffin Tin Low Carb Breakfast Casserole work for any time of day and even make the perfect size afternoon pick me up.
I know I can't be the only one who snacks between meals! I want my best to keep is healthy and make sure it's something that will last. These Muffin Tin Low Carb Breakfast Casserole are just that.
How to make Muffin Tin Low Carb Breakfast Casserole:
You want to start by preparing a muffin tin with non-stick cooking spray and set aside. I used a regular size 12 muffin tin but if you are doing mini muffins then you will want to cook them for half the time and check on them. Add more time as needed after that.
Ground and cook sausage in a skillet until fully cooked, I used turkey sausage to be the fat low in this recipe also. Next add garlic, peppers, and onions to the skillet and sauté with sausage for 2 minutes. Place this in your prepared muffin.
Add chopped spinach into each muffin tin. I like doing this separate instead of mixing the ingredients with the eggs and then pouring. Otherwise, you will have some muffins with tons of sausage and some without any.
So I place my sausage and vegetables in first and then work on the eggs. In a separate bowl whisk eggs with salt and pepper. Pour egg into each muffin tin filling about ¾ the way full.
Top each one with cheese and bake for 20 minutes or until a fork can come out clean and eggs are cooked all the way through.
Can I freeze these Muffin Tin Low Carb Breakfast Casserole?
These Muffin Tin Low Carb Breakfast Casserole are perfect to freeze and eat during the week. Once they are cooked allow them to cool completely.
Remove them from the muffin tin and place them on a baking sheet. Allow them to freeze separately and then add them to a large freezer bag.
You can pull out one at a time and reheat in the microwave for 30 seconds at a time until warmed or in a toaster oven.
I like freezing them separately like this so they don't all stick together and it's easy to grab one at a time. Otherwise, you could wrap each in foil and freeze them that way.
Want to try even more low carb breakfast recipes? Check these out:
Easy Low Carb Breakfast Casserole: This one is my favorite. It's loaded with veggies and full of flavor. Hands down one of the best breakfast casseroles ever.
Bacon Low Carb Breakfast Casserole: If you are a bacon lover like me then you will love this recipe. I skipped out on the potatoes again also to make this low carb.
Low Carb Egg Casserole: This recipe is simple but delicious! It's made with just a few ingredients and another one I think you are going to love.
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Muffin Tin Low Carb Breakfast Casserole
- 1 pound ground breakfast sausage
- 1 tablespoon minced garlic
- 2 cups bell peppers (diced)
- ½ cup yellow onion (diced)
- 2 cups spinach (chopped)
- 12 large eggs
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon pepper (or to taste)
- ½ cup cheddar cheese (shredded)
- Preheat oven to 375 degrees F and prepare a muffin tin with non-stick cooking spray and set aside.
- Ground and cook sausage in a skillet until fully cooked. Add garlic, peppers, and onions to the skillet and sauté with sausage for 2 minutes. Place this in your prepared muffin. Add chopped spinach into each muffin tin.
- In a separate bowl whisk eggs with salt and pepper. Pour egg into each muffin tin filling about ¾ the way full. Top each one with cheese and bake for 20 minutes or until a fork can come out clean and eggs are cooked all the way through.