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4 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 16 Muffins
Calories: 155kcal


  • 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