top of page

Southwestern Egg Muffins

Updated: Dec 9, 2021

This recipe came from two things: A love of breakfast foods and not a lot of actual time in the mornings.  These muffins are A-MAZE-ING!  Also, they are extremely simple to make and make ahead of time for breakfast all the time anytime.  How awesome is that? Another thing I really like about these muffins is that you can do whatever you want with the ingredients in them.  It’s completely up to you and how you are feeling that day. Not feeling Southwestern? Go Greek, go Southern, go bananas! (Ok Maybe not actual bananas, but you get the picture.)

Southwestern Egg Muffins

Prep time:  15 mins Cook time:  25 mins Total time:  40 mins Serves: 12


  • 9 Large Eggs (or equivalent of egg whites-approx 2¼ cups)

  • 8 oz lean turkey sausage or other ground meat or chicken sausage (Cooked and crumbled)

  • 1 Green, Red, or Yellow Bell Pepper (Diced)

  • ½ Yellow onion (Diced)

  • ½ Cup Kale (Chopped)

  • ¼ Cup Coconut Flour

  • 2 cloves Garlic (Minced)

  • 1Tbsp. Cumin

  • 1Tbsp. Chili Powder

  • ½ Tsp. Baking Soda

  • Pinch of Salt

  • Pinch of Pepper


  1. Preheat oven to 350 degrees Fahrenheit.

  2. While oven is heating line muffin pan with baking cups.

  3. In large mixing bowl whisk eggs together, then add in: cooked sausage, bell pepper, onion, kale, and garlic.

  4. In small mixing bowl mix together: coconut flour, cumin, chili powder, baking soda, salt, and pepper

  5. Once finished mixing both add dry ingredients to wet ingredients and mix. (The reason we don’t just mix it all together initially is because, the second baking soda gets wet it starts to work. Baking soda is going to give these muffins their rise!)

  6. Fill muffin cups about ¾ full and place in oven. (Makes about 12 muffins)


bottom of page