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Muffin Tin Low Carb Breakfast Casserole

Muffin Tin Low Carb Breakfast Casserole

Jennie Duncan
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
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American, Low Carb
Servings 24 muffins
Calories 113 kcal

Ingredients
  

  • 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)
  • teaspoon pepper (or to taste)
  • ½ cup cheddar cheese (shredded)

Instructions
 

  • 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.

Nutrition

Calories: 113kcalCarbohydrates: 1gProtein: 7gFat: 8gSaturated Fat: 3gCholesterol: 121mgSodium: 201mgPotassium: 133mgVitamin A: 815IUVitamin C: 17.1mgCalcium: 39mgIron: 0.8mg
Keyword Muffin Tin Low Carb Breakfast Casserole
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