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Whether you are feeding a crowd, prepping grab-and-go breakfasts for busy mornings, or just want a healthy snack on hand, these apple chicken sausage egg muffins are a reliable go-to.
Made with simple, wholesome ingredients and ready in about 30 minutes, these savory-sweet egg muffins are satisfying, protein-packed, and perfect for meal prep. Enjoy them warm out of the oven or store them for quick, easy meals throughout the week.
The combination of savory chicken sausage, sweet apple, fresh spinach, and tangy feta makes every bite flavorful and balanced—no boring egg muffins here.
Ingredients and Substitutions
- Fat-free liquid egg substitute – A low-calorie, high-protein base. You can substitute whole eggs or a mix of eggs and egg whites if preferred.
- Onion powder – Adds mild, savory flavor. You can substitute finely minced fresh onion or shallots.
- Garlic powder – Brings warm, aromatic depth. Fresh minced garlic or granulated garlic can be used instead.
- Salt and pepper – Adjust to taste.
- Chicken apple sausage – A lean, slightly sweet protein. Swap with turkey sausage, chicken sausage (any flavor), or even plant-based sausage if desired.
- Fresh spinach, chopped – Adds color and nutrients. Substitute with kale (finely chopped), arugula, or even frozen spinach (thawed and well-drained).
- Chopped apple – Adds a fresh, slightly sweet crunch. Any crisp apple works well (like Honeycrisp or Fuji). You can also substitute pear for a similar effect.
- Crumbled feta cheese – Adds tangy richness. Swap with goat cheese, reduced-fat feta, or shredded mozzarella or cheddar for a milder flavor.
Calories and WW Points
According to my calculations, each 2-muffin serving has about 145 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Chicken Apple Sausage Egg Bakes, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 350F degrees. Lightly grease a 12-cup standard muffin pan with nonstick spray or line with foil liners.
Step 3: In a large mixing bowl (affiliate link), whisk together the egg, onion powder, garlic powder, salt and pepper.
Step 4: Stir in the chicken sausage, spinach, apple and feta crumbles until thoroughly mixed.
Step 5: Distribute the mixture evenly among the prepared muffin cups.
Step 6: Bake until eggs are set, firm to the touch and cooked through, about 18-22 minutes.
Step 7: Remove from oven and cool in pan for a couple minutes before serving.
Step 8: Store any leftovers in an airtight container in the refrigerator.
Recipe Notes and Tips
- These are ideal for meal prep—make a batch and enjoy throughout the week.
- For best texture, don’t overbake; remove as soon as the centers are set.
- Chop ingredients small and evenly so the muffins hold together well.
Make-Ahead and Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap individually and freeze for up to 2 months.
- Reheat: Microwave (affiliate link) for about 30 seconds—wrap in a paper towel for best results.
You can also mix everything ahead of time, refrigerate, and bake fresh in the morning.
Serving Suggestions
- Pair with fresh fruit and whole grain toast for breakfast
- Serve with a green salad for a light lunch or dinner
- Add a side of yogurt for extra protein
If you’ve made these Baked Egg Muffins with Chicken Apple Sausage, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Apple Chicken Sausage Egg Muffins
Ingredients
- 2-1/4 cups fat-free liquid egg substitute
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces fully cooked chicken apple sausage, sliced (about 2 links)
- 1 cup chopped fresh spinach
- 1 cup chopped apple
- 3/4 cup crumbled feta cheese
Instructions
- Preheat oven to 350F degrees. Lightly grease a 12-cup standard muffin pan with nonstick spray or line with foil liners.
- In a large mixing bowl (affiliate link), whisk together the egg, onion powder, garlic powder, salt and pepper.
- Stir in the chicken sausage, spinach, apple and feta crumbles until thoroughly mixed.
- Distribute the mixture evenly among the prepared muffin cups.
- Bake until eggs are set, firm to the touch and cooked through, about 18-22 minutes.
- Remove from oven and cool in pan for a couple minutes before serving.
- Store any leftovers in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) These baked egg muffins are the perfect make-ahead breakfast. To make-ahead, simply prepare the mixture and store covered in the refrigerator until you are ready to bake the muffins. The muffins can also be baked ahead, and then reheated, or wrapped individually (or in pairs), for a quick grab-n-go breakfast. To reheat these baked egg muffins, wrap in a paper towel (or covered on a small plate) and microwave for about 30 seconds, or until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Magazine (affiliate link), Winter 2020
