Breakfast Egg Muffins
Breakfast Egg Muffins
By: Rachel's Tea
Info
Info
Servings
3
Prep-Time
10 mins
Cook-Time
20 mins
Cal/serving
50
Ingredients
- Cooking spray or olive oil
- Sugar-free uncooked breakfast sausage 8 oz
- Thinly sliced cremini mushrooms 1 cups / 3 oz
- Diced yellow onions 1/2 cup
- Green bell pepper (minced) 1 cup
- Large eggs 8
- Butter melted & cooled 3 tbsp
- Kosher salt 1 tsp
- Freshly ground black pepper 1/4 tsp
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NOTE:
Refrigerate leftovers in an airtight container for up to 3 days or freeze on a parchment-lined baking sheet. I like this recipe because it gives me leftovers to freeze for on the go. Once frozen, transfer to a freezer zip-top bag and freeze for up to 3 months.
For A Delicious Breakfast!
Method
- Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-cup standard muffin tin with cooking spray or olive oil.
- Place the sausage in a medium skillet over medium-high heat and cook, breaking the meat into small pieces with a wooden spoon, until browned and cooked through, 7 to 8 minutes. Evenly divide 3/4 of the sausage between the muffin wells.
- Divide the mushrooms, onion, and spinach evenly between the muffin wells. Top with the remaining sausage. Place the eggs, ghee, salt, and pepper in a medium bowl and whisk until the eggs are completely incorporated. Pour into muffin wells, filling each 1/2 to 3/4 full.
- Bake until the eggs are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to loosen the muffins before removing them from the pan.
- Serve warm or cool completely on a wire rack before refrigerating or freezing.
NOTE: Refrigerate leftovers in an airtight container for up to 3 days or freeze on a parchment-lined baking sheet. I like this recipe because it gives me leftovers to freeze for on the go. Once frozen, transfer to a freezer zip-top bag and freeze for up to 3 months.
