Egg Muffins


  • 4 2-oz links cooked all-natural chicken sausage, no added nitrites or nitrates, thinly sliced
  • 1 1/2 cups grape tomatoes, halved
  • 8 large eggs
  • 1/2 cup plain greek yogurt
  • 1 cup shredded cheese of your choice
  • 1/4 cup chopped fresh basil leaves
  • 1/4 tsp ground black pepper


  1. Preheat oven to 400ºF. Mist a 12-count muffin tin with cooking spray.Divide chicken sausage and tomato mixture among muffin tins.
  2. In a medium bowl, whisk together eggs and yogurt. Stir in cheese, basil and pepper. Divide evenly among muffin cups. Bake for 20 minutes, until puffed and set.
  3. Remove from oven and let cool for about 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet.
  4. They can be frozen! Freeze until firm, about 2 hours, then transfer to a large zip-top freezer bag. Return to freezer until ready to serve, up to 1 month.
  5. To serve, preheat oven to 400ºF. Place frozen frittatas on a rimmed baking sheet misted with cooking spray and bake for 20 minutes, until heated through. A microwave may also be used, if desired. Frittatas can also be eaten cold; defrost overnight in the refrigerator.
  6. Enjoy!
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