Our other go to breakfast for school mornings besides our wonderful Chocolate Chip Banana Muffins are Egg “Muffins”. These are either a whole egg or some beaten egg, milk and/or cheese mixture poured over lunch meat, ham, bacon or porchetta. The girls love these and I love the high amount of protein and low amount of sugar they have! HOWEVER, I HATE cleaning the muffin pans after baking them. Inevitably some of the egg gets through the lunch meat and into the bottom of the muffin cups where I almost cannot get it scrubbed out.

The last time I made them, I decided to try sausage as the “crust” for my muffins instead of lunch meat. I was thinking about doing another Whole 30 and that led me to think of the Scotch eggs people often eat while doing Whole 30’s. And, drum roll please……. the sausage worked like a dream. The bottom of the muffin cups cleaned with barely any scrubbing or pressure. I had not greased the top of the tins and my sausage did not go all the way up the muffin cups. So, I did have trouble with the ring of egg left at the top of the cups. However, I got 18 muffins from 1 pound of sausage and 12 eggs. Next time I will either grease the tops of the cups or use more sausage so that it goes all the way up the sides of each cup. However, for both ease of cleaning and flavor sausage was a HUGE hit!! The girls always like these, but they had rave reviews for the flavor this week!

Sausage Egg “Muffins”

1 lb sausage

12 eggs

Olive Oil Spray

I just use my hands to press a small chunk (about the size of an unshelled walnut) of sausage into the bottom and up the sides as far as it would go (I tried to keep it about a 1/8 of an inch thick; just thick enough to not be able to see the muffin pan at all through the sausage) of each muffin cup. I beat the eggs with a whisk and then used a 1/4 cup measuring cup to scoop the beaten eggs into each muffin cup to about 3/4 full. I bake at 350 degrees for about 20 minutes. When they are firm to the touch they are done. I store them in an air tight container in the refrigerator for the week, taking the ones I need out each morning and heating them up in the microwave. My girls (they are 4 and 6) each eat 1 or 1 1/2 “muffins” every morning. I usually eat 2.