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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 

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