Italian Florentine Egg Muffins

On Sundays, my family and I make a trip to the grocery store to stock up for the week ahead. One of the things I look at is my schedule and figure out how many meals I need to plan at home, how many lunches to plan for, and when I might be going out with colleagues or friends and family. This helps me plan for the week ahead and minimize food waste.

Prepared vegetables for Italian Florentine egg muffins

We all have busy schedules

Some weeks I have time to make breakfast, prep lunches, and enjoy cooking a homemade dinner with a glass of wine after work. Other weeks, I am scrambling from Monday into the weekend and find myself ordering a bit too much from my favorite takeout spot. It happens! 

We lead busy lives and sometimes you have to find time-saving hacks to fit it all in, like making these Italian Florentine Egg Muffins.  

Italian Florentine egg muffins ingredients

Grab a muffin tin and make a batch of these ahead of time, then pop them into the microwave and within seconds you have a delicious hot breakfast. 

Egg muffins are easy and quick

The process couldn’t be any easier: pour your eggs into the muffin cups, spoon in your ingredients, bake, and you’re done! You can even stock up your freezer and defrost them in a few minutes. No need to get stressed or settle for just a granola bar. With a little bit of planning, you can put your hands on these delicious gems in a matter of seconds.

Italian Florentine egg muffins

Nutriology Hacks

  • Paper Muffin Cups Work for Egg Muffins Too! – These are key! The cups allow the egg muffin to cook evenly and prevents sticking and extra time cleaning the pan at the end.
  • Get Creative – Once you pour the eggs into the muffin cups you can pull together a number of meat, vegetable, and cheese combinations for the filling.
  • Freeze and Defrost – The egg muffins can be kept in the freezer for up to 1 month if stored properly. When ready to eat let the muffins gradually defrost in the refrigerator overnight and heat up on a paper towel to absorb any excess moisture.

Italian Florentine Egg Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Italian
Servings: 4 servings
Calories: 513kcal


  • 2 Vegan Italian Sausage links by Field Roast about 8 ounces
  • 1 cup red bell pepper diced
  • 1 cup cremini mushrooms diced
  • 2 cups spinach chopped
  • ½ cup vegan mozzarella cheese shredded
  • 6 eggs
  • ½ tablespoon olive oil
  • Salt and pepper
  • 12 paper muffin cups


  • Take the vegan sausage out of the casing and sauté in a pan over medium heat with the olive oil for 3 minutes, breaking the sausage down with a spatula.
  • When brown, take the sausage out of the pan and set aside in a separate bowl.
  • Chop up the vegetables and toss into a mixing bowl along with the salt and pepper.
  • Further, chop up the cooked sausage and shredded vegan mozzarella cheese and toss into the mixing bowl and stir well to combine the egg muffin mixture.
  • Place the paper muffin cups in the muffin tin, then divide 1 whisked egg between 2 muffin cups (I whisk each egg in a small cup then pour into the muffin cups).
  • Spoon in the egg muffin mixture into each muffin cup, filling to the top of the cup.
  • Bake in a 350-degree oven for 25 minutes, until the egg mixture rises and is cooked through.
  • Serve with a slice of multigrain toast and yogurt with fruit to round out your breakfast.


Nutrition Facts Per Serving
  • Calories – 513 Calories
  • Protein – 41 grams
  • Carbohydrates – 46 grams
  • Fat – 19 grams
  • Nutrition Note – this meal was specifically designed and developed to promote a healthy weight with balanced macronutrients (32% protein, 36% carbs and 32% fat)

Written by John Chesley, Nutriology Founder

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