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With a little help from your trusty muffin tin, you can meal-prep a week's worth of protein-rich muffin-tin eggs like these with sausage and Gruyère to stash away in the fridge or freezer for those extra-busy mornings.

Source: EatingWell.com, March 2020


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F.

  • Whisk eggs, milk, salt and pepper in a large bowl.

  • Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide onion, sausage, cheese and parsley among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, about 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.


To make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat in the microwave, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition Facts

2 muffins
208 calories; protein 15.8g; carbohydrates 4.1g; dietary fiber 0.4g; sugars 2.2g; fat 13.9g; saturated fat 4.6g; cholesterol 301.8mg; vitamin a iu 675.4IU; vitamin c 4.9mg; folate 41.8mcg; calcium 148.6mg; iron 1.7mg; magnesium 20.6mg; potassium 237.2mg; sodium 432.1mg.