These are a staple in our home. I make some variation of this breakfast dish every weekend. They are packed full of protein, a great source of fat, and a great way to start with some veggies.
Ingredients
- 1 1/2 tsp Extra Virgin Olive Oil
- 8 3/4 ozs Pork Sausage (casing removed)or bacon or ground turkey
- 6 cups Baby Spinach (chopped)or kale
- 8 Egg
- 1/4 cup water
- 1/4 tsp sea salt
- 1 stalk green onion (chopped)
- Top with salsa or fresh tomatoes or Sliced Avocado
Directions
- Preheat your oven to 350ºF and grease a muffin pan with the oil or use silicone muffin pans.
- In a pan over medium-high heat, cook the sausage or (meat of choice) until no longer pink, about 5 to 8 minutes. Break it up into little pieces as it cooks. Drain the excess drippings from the pan and stir in the spinach. Cook until the spinach has wilted then remove the pan from heat to let cool slightly. (You can also just chop the spinach and place in the egg cups fresh)
- In a mixing bowl whisk the eggs together with the water and sea salt. Fold in the green onion.
- Divide the sausage mixture evenly into the muffin tins and pour in the egg mixture. Bake for 15 to 18 minutes until the egg is firm to the touch and just brown around the edges. Let the egg muffins cool slightly before removing from the pan.
