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Muffin Tin Low Carb Breakfast Casserole

Muffin Tin Low Carb Breakfast Casserole

Course Breakfast
Cuisine American
Keyword bell pepper, eggs, green onions, sausage
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Calories 113 kcal
Author Jennie Duncan


  • 1 pound ground breakfast sausage
  • 1 tablespoon minced garlic
  • 2 cups bell peppers (diced)
  • 1/2 cup yellow onion (diced)
  • 2 cups spinach (chopped)
  • 12 large eggs
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon pepper (or to taste)
  • 1/2 cup cheddar cheese (shredded)


  1. Preheat oven to 375 degrees F and prepare a muffin tin with non-stick cooking spray and set aside.
  2. 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.
  3. In a separate bowl whisk eggs with salt and pepper. Pour egg into each muffin tin filling about 3/4 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.
Nutrition Facts
Muffin Tin Low Carb Breakfast Casserole
Amount Per Serving
Calories 113 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 121mg40%
Sodium 201mg8%
Potassium 133mg4%
Carbohydrates 1g0%
Protein 7g14%
Vitamin A 815IU16%
Vitamin C 17.1mg21%
Calcium 39mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.