Egg muffins are tasty, easy to make, and can be used for breakfast or nibbles for the week! Try the following recipe or create your own version.
Muffin pans – I prefer the silicone
– one dozen eggs, one dozen egg whites
– one package nitrate free chicken sausage
– green onions
– sun-dried tomatoes
– kale or spinach
– salt & Pepper
Heat the oven to 350 degrees
Crack the eggs and scramble into a bowl
Chop all veggies and sausage and mix into the eggs
Top with salt and pepper
Ladle the mixture into the muffin pans, make sure the egg reaches the top of each “muffin top”
Bake for 30 minutes, enjoy.