Avoid skipping breakfast by making these delicious and tasty, naturally low carb and easy to make ahead of time breakfast muffins.

These tasty low-carb breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare. Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost, and go!

Personally, I love to make them up on the weekend and then enjoy them as a quick breakfast throughout the week. Once baked, we store them in the fridge, and in the morning, we just microwave until warm and enjoy!

These breakfast muffins are very simple to make. You’ll want to grease your muffin tin well (or they will stick).

More of our favorite muffin recipes:

Spicy Portobello and Sausage Breakfast Muffins (FREE PRINTABLE COPY)

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Spicy Portobello and Sausage Breakfast Muffins

Avoid skipping breakfast by making these delicious and tasty, naturally low carb and easy to make ahead of time breakfast muffins.
Servings: 16 Muffins
Calories: 155kcal
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 12 oz. spicy bulk pork sausage
  • 12 large eggs
  • 4 oz. baby Portobello mushrooms cleaned and chopped
  • 3 large green onions thinly sliced, green portion only
  • 8 oz. four-cheese Mexican blend finely shredded, divided
  • Sea salt and black pepper to taste
  • Non-stick cooking spray


  • Preheat oven to 350˚F.
  • Crumble sausage into bite-sized pieces into a large skillet. Cook the sausage over medium heat until it is no longer pink, approximately 5-7 minutes.
  • Remove from heat and carefully drain excess fat.
  • Crack eggs into a large bowl and beat thoroughly with a fork.
  • Add cooked sausage, Portobello mushrooms, green onion, and one half of the cheese blend.
  • Season with salt and black pepper, to taste.
  • Vigorously stir with a fork to combine.
  • Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into the opening. (Batch yields approximately 16 muffins).
  • When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
  • Place muffin tins in preheated oven and bake for 20–25 minutes or until eggs are set.
  • Remove from oven and cool slightly before removing from pan.
  • Serve immediately or place in a freezer-safe container to freeze for later use.


Serving: 1g | Calories: 155kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 165mg | Sodium: 292mg | Sugar: 1g

Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.

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