So yeah I know, I'm making breakfast again, what can I say lol. Today's recipe was found at www.twopeasandtheirpod.com. They have some really great ideas and some awesome food. This one I used as just a base line for myself this morning. I had bulk sausage instead of links, not eating cheese but mom and dad did so I was able to sprinkle it on top of just theirs and I used more whole eggs than egg whites. LOL. That being said, the finished product was absolutely delicious! And super easy. I hear you can freeze these things, but if nothing else they are great to have in the fridge because of being so easy to grab and microwave! Simple making, easy clean up, super tasty and convenient for the rest of the week. What's not to love? Yeesh, you would have to be crazy not to love them. Oh wait, we are crazy! Ok so your taste buds must be broken if you don't like them lol. I also added onions and green peppers diced very small into the sausage as it was cooking. So use this recipe as a guideline and make them any way you and your crazies like 'em! It's also a great way to get veggies in at breakfast which isn't always easy to do! Hope your asylum is running smoothly today! Glad to be back. Be sure to let us know what you think or if we can help you out with anything! Have a great weekend and an even better week ahead!
Egg Muffins with Sausage, Spinach, and Cheese
Yield: Serves 6Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes
Mini frittatas made in muffin tins, with eggs, turkey sausage, spinach, and cheddar cheese. You can reheat these egg muffins in the microwave. A great breakfast on the go! (I did put a sheet pan under my muffin pan as I over filled a couple and knew they were going to spill into the over!)
Ingredients:
3 lean breakfast turkey sausage links
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese
Directions:
1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
4. Distribute cheese and sausage equally between each muffin cup.
5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.
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