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!
