Breakfast Egg Muffins

Dr. Ingrid Maes homepage, Recipes


Ingredients:

3/4 cup cooked and crumbled sweet Italian sausage (I use two links)

2 small handfuls fresh spinach, chopped

6 large eggs

1/4 cup milk

1/3 cup shredded cheese (I use cheddar)

Salt and freshly ground black pepper, to taste

Salsa, for serving (optional, but delicious)

DIRECTIONS:

  1. Preheat the oven to 350 degrees F. Spray 6 or 7 muffin cups with nonstick spray.
  2. After you cook the sausage, scoop it into a paper towel-lined bowl to drain and cool, then wipe out the pan with a paper towel. Quickly cook the spinach in the same pan, just until wilted. Let it cool, then squeeze any excess moisture out of it.
  3. In a medium bowl, whisk together the cooled sausage and spinach with the eggs and milk. Scoop into the prepared muffin tins (I find it easiest to use a 1/3 cup measuring cup) almost to the top. Sprinkle cheese on top. Then give each one a good dose of salt and pepper.
  4. Bake 25 to 30 minutes, or until egg is cooked through. Easy way to check the egg: touch the middle of the muffins… if they are still wet and gooey, they’ll need a little more time in the oven. They should feel cooked through.
  5. Serve egg muffins immediately- with salsa, if desired.

TIPS:

*Egg muffins are pretty versatile- sub in other ingredients for the sausage and spinach, if you prefer.

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About the Author

Dr. Ingrid Maes

Dr. Ingrid Maes specializes in gentle chiropractic care and creating a lifestyle that promotes your best health. As a doctor of chiropractic and certified acupuncturist, Ingrid is skilled at identifying the root cause of imbalance and creating physical, nutritional and emotional balance in all systems of your body.

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