Morning Egg Muffins

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

10 eggs 

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. 

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Logan’s Notes

-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. 

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Author: loganmer

Chicago CPA. Passionate about many things; mildly OCD.

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