Whole30 Egg Muffins


  • Eggs
  • Almond Milk
    • I use Califia Farms Unsweetened Almond Milk.
  • Chicken Sausage
    • I use Wegmans Apple Chicken Sausage; AppleGate and WholeFoods also have compliant chicken sausage.
  • Turkey bacon
    • I use AppleGate uncured turkey bacon.
  • Mushrooms
  • Spinach
  • Onions
  • Salt/Pepper to taste


  1. I only use one bowl for this recipe. Mix the eggs (about six) with almond milk first.
  2. Chop up the onions, a handful of mushrooms, and a handful spinach. Then, sautée those ingredients in a pan on medium-high heat.
  3. Sautée the turkey bacon and chicken sausage; I use two of each. Then, chop the turkey bacon and chicken sausage.
  4. After both are done cooking, set them aside. I don’t use any other seasonings, but you could add them here if you wanted.
  5. I pour the egg mixture over top of the rest of the ingredients after scooping them in each muffin tin.
  6. Preheat the oven and cook at 375ºF for 25-30 minutes. This recipe makes 11 muffins.



julia grace

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