Breakfast Egg Muffins

🧂 Ingredients

• 32 oz Egg Beaters or similar easy pour eggs
• Pam or similar cooking spray

  or use silicone muffin cups
• 1 tbsp olive oil
• 1 onion chopped
• 1 red pepper chopped

  green, yellow, orange peppers all work well
• ½ cup chopped mushrooms

  optional
• 1 tsp chopped garlic
• 6-8 Asparagus spears

  chopped into 1” pieces
• 16 oz Frozen spinach bag

  thawed and drained of liquid
• 6 pre-cooked breakfast sausage links

  turkey sausage is the healthiest.
• 8 oz shredded low/reduced-fat cheese package

  your choice
• Salt & Pepper to taste

Instructions

• 1 Preheat the oven to 375 degrees.
• 2 Thaw the frozen spinach. You can put the bag in the microwave for 2 minutes,
  then place it in a colander and drain as much liquid as possible. Squeeze with
  your hands as needed
• 3 Cut each pre-cooked sausage link in half lengthwise and chop into small pieces
• 4 Heat the olive oil in a skillet on medium heat
• 5 Add the chopped onions, peppers, and sausage.
• 6 Sauté for about 5 minutes, until the onions begin to sweat.
• 7 Add the mushrooms and garlic, and cook for 2 minutes
• 8 Add the chopped asparagus and cook for 1 minute
• 9 In a large mixing bowl, add the sautéed veggies, sausage, egg beaters, salt &
  pepper
• 10 Add about 1/3 of the cheese to the bowl
• 11 Add the drained spinach and mix thoroughly with a large spoon.
• 12 Spray the muffin tins with Pam or another cooking spray
• 13 Divide the mixture evenly among the muffin tins.
• 14 Do not fill to the top of the muffin tins. Fill about 2/3 full.
• 15 Using your hand, top each egg muffin with cheese.
• 16 Bake for 20 minutes or until eggs are set.
• 17 They will puff up while cooking but deflate as they cool
• 18 Serve immediately or store in the refrigerator until ready to eat.
• 19 Egg Muffins can be heated in the microwave if not served right away. They should
  be served hot.
• 20 Freeze the rest in a plastic freezer bag. Microwave frozen muffins for 1.5-2
  minutes

Nutrition Info