These egg, sausage, and vegetable muffins are perfect if you’re short on time in the morning. You can also make a double batch over the weekend, and freeze half for up to two months.
Nutrition (per muffin)
Calories: 70; protein: 6g; fat: 4g; carbs: 2g
Makes 24 servings
- Cooking spray
- 18 large eggs
- 6 egg whites, large
- 1/2 cup chopped onion
- 20 cherry tomatoes, chopped
- 1 cup baby spinach, chopped
- 6 turkey sausage links (I used frozen, ready-to-eat)
- 1/8 tsp black pepper
- 1/4 tsp table salt
How to make it
Preheat oven to 350°F. Spray a muffin tin with cooking spray. Crack the eggs and egg whites in a large bowl. Beat together. Set aside.
In a food processor, pulse the onion and sausage into crumbled pieces. Add them to the egg mixture. Using a sharp knife, chop the spinach and cut the tomatoes into small pieces. Add salt and pepper. Mix well.
Fill each muffin tin 3/4 full. Bake 20-25 minutes or until a food thermometer reads an internal temperature of 160°F.