These egg muffins are such a brilliant way to make sure you have a healthy and delicious breakfast for your family even if you’re not a morning person. They’re great for making a few batches early on in the week and then reheating and enjoying over the next few days.
Cooking the eggs and your favorite mix-ins in a muffin pan gives you a perfectly portable breakfast that your whole family will love—and that you can feel good about serving them! Since discovering this recipe I’ve made a batch every single week and my family just gobbles them up. Yours will, too!
1 lb Chicken Sausage (or meat of your choice)
2 cups Baby Spinach (roughly chopped)
1/2 teaspoon Baking Powder
1/2 teaspoon oil
1/4 Cup Milk
Preheat oven 375. Lightly spray muffin pan with oil (I used a nonstick pan that requires no oil) In a skillet brown Sausage. Turn off heat, add the Spinach. Evenly distribute into muffin pan. Mix together Eggs, Baking Powder, Oil, Milk. Add Salt and Pepper, if desired. Pour evenly into muffin pan. Top with Parmesan Cheese. Bake for 15 – 17 minutes. Muffins will rise and then fall slightly. Serve warm.
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Quick tip: If you prefer not to eat the yolks separate your eggs and use 12 eggs whites, following the rest of the recipe as written.
Photo attribution and recipe courtesy of: Chasing the Firefly.