Sausage Egg Muffins

• porsi: 12 servings
• waktu aktif: 20 minutes
• total waktu: 40 minutes

Bahan-bahan

10 eggs

1/2 tsp sea salt (or to taste)

1/2 tsp freshly ground black pepper

8 ounces bulk sausage (maple breakfast sausage, sage sausage, or chorizo, see notes)

1/2 cup minced red onion (about 1/2 medium onion)

1/2 cup diced bell pepper (diced tomatoes)

2 cup baby spinach (roughly chopped, or 1 cup grated zucchini)

1/4 cup chopped fresh basil (optional) or 1 Tbls dried basil

1 cup cheddar cheese (or 1/2 cup feta, or goat cheese, optional)

Petunjuk

Preheat the oven to 350ºF and grease a muffin tin well.

Whisk together the eggs, sea salt, and pepper until well combined. Set the egg mixture aside. You can also blend the egg mixture to make sure there are no white spots in your egg muffins.

Brown the sausage over medium-high heat in a 9" cast iron skillet. When the sausage is almost done, add the onions and bell pepper, cook for 3-4 minutes to soften.

Add the spinach and cook until barely wilted, remove the pan from the heat.

If you use the zucchini and tomatoes, add them to the egg mixture without cooking.

Combine the egg mixture with the sausage mixture. Add the optional basil and cheese and stir to combine.

Divide the egg mixture evenly between the 12 prepared muffin cups, but don't fill them over 3/4 full. If you have some extra, pour it into lightly greased ramekin(s) to bake alongside the muffin tin.

Bake the egg muffins for 20-25 minutes or until puffed in the middle and no longer runny.

Let the egg muffins cool slightly before carefully removing them from the pan to serve. Or if you're planning on refrigerating them for future breakfasts, cool until they pull away from the sides of the pan before removing them for storage.

Nutrisi

• Kalori: 154 kcal
• Total Lemak: 12 g
• Lemak Jenuh: 5 g
• Lemak Tak Jenuh: 6 g
• Lemak Trans: 0.1 g
• Kolesterol: 159 mg
• Natrium: 335 mg
• Total Karbohidrat: 2 g
• Serat Diet: 0.4 g
• Total Gula: 1 g
• Protein: 10 g