Revitalize your mornings with our Spinach and Sausage Egg Muffins – a delightful and protein-packed breakfast option that effortlessly combines the savory goodness of sausage with the vibrant freshness of spinach. Imagine fluffy eggs, whisked to perfection, embracing flavorful sausage crumbles and nutrient-rich spinach, all baked into convenient and satisfying muffin-sized portions. Beyond their delicious flavor, these egg muffins offer a balance of protein, vitamins, and minerals to kickstart your day. Feel free to add any additional veggies that you enjoy. These are perfect for a quick breakfast or an on-the-go snack, that can also be frozen and thawed for busy mornings. Our Spinach and Sausage Egg Muffins are a testament to the harmonious blend of convenience, taste, and nourishment, ensuring your mornings are as satisfying as they are delicious.
Spinach & Sausage Egg Muffins
Ingredients
- 1 1/2 tsp extra virgin olive oil
- 8 3/4 oz pork sausage (casing removed)
- 6 cups baby spinach (chopped)
- 8 eggs
- 1/4 cup water
- 1/4 tsp sea salt
- 1 stalk green onion (chopped)
Instructions
- Preheat oven to 350’F and grease muffin pan with oil.
- In a pan over medium-high heat, cook the sausage for 5 to 8 minutes or until no longer pink.
- Break sausage into little pieces as it cooks. Drain excess drippings from pan and add in spinach.
- Cook spinach until wilted and remove pan from heat to cool slightly.
- In mixing bowl, whisk eggs together with water and sea salt. Fold in the green onion.
- Divide sausage mixture evenly into the muffin tins and pour in egg mixture.
- Bake for 15 to 18 minutes or until egg is firm to touch and brown around the edges.
- Let egg muffins cool slightly before removing from pan and enjoy!
