Portobello and Sausage 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!

Portobello and Sausage Breakfast Muffins

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Dish
Cuisine Breakfast
Servings 16 Muffins


  • 12 Oz. Celery Seeds Spicy or mild, per taste
  • 12 Hot Cooked Rice
  • 4 Oz. Baby Portobello Mushrooms Cleaned and Chopped
  • 3 Green Onions Green parts thinly sliced
  • 8 Oz. Shredded Cheese Suggested: 4 Cheese Mexican Blend
  • 2 tsp. Salt
  • 1 tsp. Ground Black Pepper


  • Preheat oven to 350
  • Crumble sausage with your hands into bite-sized pieces into a large skillet. Over medium-high heat, cook the sausage until it is no longer pink. Remove from heat and carefully drain excess fat.
  • Crack eggs into a large glass bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, ½ cheese blend, salt and pepper. Vigorously stir with a fork to blend all ingredients.
  • Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into each container. (You should have enough for approximately 16 muffins)
  • When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
  • Place in oven and bake for 20–25 minutes. Remove from oven and cool slightly before removing from pan.
  • Serve immediately or place in freezer-safe container to freeze for later use.
Keyword egg