Name: Chicken Sausage & Spinach Egg Muffins with Cheddar
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 large eggs; 6 oz cooked chicken sausage (sliced, casing removed if present); 1/2 cup shredded sharp cheddar cheese; 1 cup fresh baby spinach, chopped; 2 tbsp heavy cream; 1 tbsp olive oil; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/4 tsp kosher salt

Chicken Sausage & Spinach Egg Muffins with Cheddar

CandiedBerry1320

These Chicken Sausage & Spinach Egg Muffins pack a protein punch, perfect for a bariatric-friendly, diabetic, and high-protein keto breakfast. The combination of savory chicken sausage, creamy cheddar, and gently wilted spinach creates a satisfying and flavorful start to the day, while individual muffin portions make it easy for meal prep or grab-and-go mornings. The use of heavy cream and sharp cheddar delivers richness and moisture, ensuring each bite remains tender and never dry. These are perfectly portable, delicious warm or cold, and support your goals with every bite.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan with olive oil or nonstick spray.
Heat olive oil in a nonstick skillet over medium heat. Add sliced chicken sausage and sauté for 2-3 minutes until lightly browned. Add chopped spinach and cook for another 1-2 minutes, until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together eggs, heavy cream, garlic powder, salt, and pepper until well combined and slightly frothy.
Divide the sausage and spinach mixture evenly among the muffin cups. Sprinkle shredded cheddar over each portion.
Pour the egg mixture evenly over the fillings in the muffin cups, filling each about 3/4 full. Gently stir with a fork to distribute ingredients if needed.
Bake for 18-22 minutes, or until the egg muffins are puffed and set in the center. Let cool in the pan for 5 minutes before removing. Serve warm or at room temperature.