easy to make with 2 different veggie options, these sausage egg muffins are a protein-packed breakfast also great for meal prep.
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step 1
Start by measuring out all the ingredients. You'll find all my substitutions on the blog.
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step 2
Next preheat the oven and grease a muffin tin reall well. Dice the onion, red bell pepper, and roughly chop the spinach.
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step 3
Whisk the eggs together with the sea salt and pepper to completely combine. Set the egg mixture aside. The salt will begin to break down the egg white and you can whisk it again before adding the other ingredients.
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step 4
In a large skillet (9″), cook the sausage over medium-high heat, using a utensil to break it up into small bites.
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step 5
Cook stirring often until the onion and bell pepper have begun to soften, 3-4 minutes.
Turn the heat off and add the spinach, stir until combined and barely wilted.
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step 6
Add the sausage mixture to the egg mixture along with the cheese if you’re using it, and stir to combine.
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step 6
portion the egg mixture evenly into the muffin tin filling 3/4 full. If there's extra bake it in a ramekin.
3 key tips
1. try the zucchini tomato variation in the summer with basil for a change.
2. meal prep these for healthy protein packed on-the-go breakfasts.
3. try different kinds of cheese for variations, feta and goat cheese are both fun.
Enjoy!
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