Morning Egg Muffins makes 12-16
6 ounces ground sausage (I like crumbling up Bob Evan’s sausage patties)
1/2 cup chopped green and red bell pepper
3/4 cup chopped mushrooms
1 cup fresh spinach
1/4 cup buttermilk, or coconut milk
1/2 cup sliced green onions
Coconut oil/cooking spray
Heat some coconut oil in a skillet and cook the ground sausage, green pepper and mushroom 8-10 minutes or until sausage is cooked through. In the last 2 minutes of cooking add the spinach and wilt.
Preheat oven to 350°.
In a bowl, whisk the eggs then add the milk and blend. Stir in the sausage mixture and the green onions.
Grease a muffin tin heavily (or use liners) and spoon mixture evenly into the cups.
Bake 18-22 minutes or until a toothpick inserted into the center comes out clean. Let stand 5 minutes before serving.
-Properly greasing the muffin tin is crucial to avoid a clean up mess. Alternatively I’d suggest parchment paper liners.
-This is a fantastic recipe to make over the weekend for quick, healthy breakfasts all week long! I like to have 2-3 muffins along with a piece of peanut butter toast or a smoothie.
-It’s easy to play around with the ingredients based on what you have in the fridge. This is a great avenue to sneak in vegetables to your first meal of the day.