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Muffin Tin Low Carb Breakfast Casserole

Muffin Tin Low Carb Breakfast Casserole

Jennie Duncan
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 24 muffins
Calories 113 kcal


  • 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)


  • 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.


Calories: 113kcalCarbohydrates: 1gProtein: 7gFat: 8gSaturated Fat: 3gCholesterol: 121mgSodium: 201mgPotassium: 133mgVitamin A: 815IUVitamin C: 17.1mgCalcium: 39mgIron: 0.8mg
Keyword bell pepper, eggs, green onions, sausage
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