Egg-cellent Breakfast Muffuns
Protein-packed breakfast muffins
Ingredients
- 8 ea. large whole eggs
- 8 oz. cooked turkey sausage, crumbled
- 2 c. fresh spinach, chopped
- 1/4 t. salt
- 1/8 t. black pepper
- 1 c. 2% cheddar cheese, grated
- to taste cooking spray
Instructions
- Preheat oven to 350°F degrees. Grease a regular size 12-countmuffin tin with cooking spray
- Roughly chop spinach.
- In a medium size bowl; whisk eggs. Add in crumbled turkeysausage and spinach and whisk again to evenly incorporate.
- Evenly distribute egg mixture into muffin tin, filling each cupapproximately half full.
- Bake for 20 to 25 minutes until eggs are set in the middle.
- Remove from heat and evenly distribute cheese on top of muffins.
- Allow cheese to melt and use a spoon to gently remove muffins from the tin.
- Allow to cool on a cooling rack for at least a minute beforeserving, with a little salt and pepper to taste!
- Store egg muffins in an airtight container in the refrigerator for upto 5 days.