7 Reviews

I make these with 12 eggs and a whole pound of sausage, so makes about 18. A favorite. So easy to take and go!

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Marzy November 03, 2013

I doubled the recipe to make 24 of these bad boys and OH! Heaven in your mouth! !! Filling, Flavorful, PERFECT! Definitely add mushrooms and onions for added flavor! If you chop the onions and mushrooms fine and then saute them with the mushrooms, you get a bready consistency which makes for a more realistic muffin look. Definitely going to make these a weekly staple!

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Stacy F. June 20, 2016

I am on Atkins induction so I made a batch of these for a good no-carb breakfast. One batch has lasted me a whole week! I top them off with Tabasco Green Pepper Sauce and YUM! ?? Easy and good!

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Stacy Y. August 28, 2015

Super easy to make. I used egg product to decrease the fat/cholesterol and added spinach and peppers as suggested. I can't wait to try this again and vary some of the additions. This is going to be a regular item in our home. Thanks so much for sharing this recipe!

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Shu in Indy January 28, 2014

Made for PAC 2011. Added diced mushrooms, onions and a little green pepper. Absolutely the neatest little fast breakfast "on-the-go" ever. My oven is a little different than hannahsmomma's - had to add about 4 minutes but they turned out great. Wonderful recipe!! Thanks!!

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Sharon the Rocket October 09, 2011

Was getting tired of the bacon and eggs for breakfast....had the day off...thought I would whip some stuff up.. These had great flavor....but were a little springy/chewy....i added spinach....and I think 30 min was way too long in my oven. Will definitely make these again...but cook less and try without adding anything else.

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Zachsmom August 17, 2010

Yummy, easy and very good reheated. Thanks for sharing!

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lgoforth66_7956147 May 24, 2010
Egg Sausage Muffins Low Carb Easy Budget