Basil, Sausage and Egg Muffins (Mini Frittatas)

July 12, 2013

Basil, Sausage and Egg Muffins (Mini Frittatas) 6

Some may simply call these mini frittatas. But to me, they’re muffins – the best kind of muffins imaginable. No flour, just savory sausage and egg goodness, brightened by some fresh, vibrant basil and darling heirloom cherry tomatoes.

These paleo egg muffins would make a cheerful start to any morning, but they’re also great for brunch/lunch or simply as a tasty snack. They pack great and are delicious warm or cold. I recommend making a double batch of the recipe below as these lil’ guys have a tendency to disappear quickly!

Basil, Sausage and Egg Muffins (Mini Frittatas) 2

Basil, Sausage and Egg Muffins (Mini Frittatas) 7


(Makes 12 muffins)

  • 1/2 cup chopped onion
  • 1/2 pound raw sausage, casings removed (lamb works especially well)
  • 1 cup basil leaves, coarsely chopped
  • 1/2 cup thinly sliced green onions
  • cherry tomatoes (approx. 20), halved*
  • 10 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • butter, ghee,and/or coconut oil

*If you are avoiding nightshades, feel free to leave out the tomatoes.


1) Preheat oven to 350°F. Grease muffin pan with butter (alternatively, use ghee or coconut oil).

1) Heat ghee or coconut oil in large pan over medium heat.

2) Add onion and cook until softened (approx. 5 minutes).

3) Crumble the sausage apart into small pieces and add to the onion. Heat until cooked through, stirring occasionally.

4) Distribute the sausage and onion mixture (minus any pan liquids) evenly among the muffin cups.

5) Distribute the basil and green onions evenly among the muffin cups, over top of the sausage and onion mixture.

6) Top each muffin cup with 2-3 cherry tomato halves, cut side up.

6) In a large bowl, combine eggs, salt, and pepper. Whisk or beat with a hand mixer until well combined and starting to froth (approx. 2 minutes).

7) Distribute the egg mixture evenly among the muffin cups, pouring it around the cherry tomatoes (it’s okay to get some egg on the tomatoes, as long as they remain nicely perched on top).

8) Place the muffin pan into the oven. Bake for approximately 25-30 minutes until the muffins have puffed up and are starting to turn golden.*If you are avoiding nightshades, feel free to omit the cherry tomatoes

If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Basil, Sausage and Egg Muffins (Mini Frittatas) 5
Basil, Sausage and Egg Muffins (Mini Frittatas)

Leave a Comment


{ 9 comments… read them below or add one }

parisa July 14, 2013 at 3:39 AM

it looks delicious :]


[email protected] July 14, 2013 at 9:55 AM

Thanks! :)


Therese July 20, 2013 at 5:22 PM

I’m always looking for new Paleo recipes and this is perfect. I can’t wait to try them.


[email protected] July 23, 2013 at 8:35 PM

Awesome, let me know how you like them!


Katherine July 27, 2013 at 4:20 PM

Am trying this for breakfast this morning, will let you know how we go!


[email protected] July 27, 2013 at 5:09 PM

Great, look forward to hearing back!


Terese January 18, 2014 at 11:35 AM

Going to the store to get the ingredients today! Plan to make and freeze for easy breakfasts this week. Thanks!


[email protected] January 24, 2014 at 7:08 PM

Awesome, enjoy! :)


Anita April 6, 2014 at 12:16 PM

This may be a stupid question, but are these mini muffins or regular sized?


Previous post:

Next post: