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Instructions:
Preheat & Prep:
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with parchment liners.
Cook Sausage & Veggies:
In a skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Drain excess fat.
Add onions (and bell peppers if using) to the skillet; sauté for 2 minutes. Stir in spinach until wilted (1–2 minutes). Remove from heat.
Whisk Eggs:
In a large bowl, whisk eggs, milk, garlic powder, salt, and pepper until well combined.
Combine Fillings:
Fold the sausage mixture and 3/4 cup cheese into the egg mixture.
Fill & Bake:
Divide the mixture evenly among the muffin cups (about 3/4 full). Sprinkle remaining cheese on top.
Bake for 20–25 minutes, until eggs are set and edges are lightly golden.
Cool & Serve:
Let cool for 5 minutes before removing. Serve warm or store for later!
Tips:
Meal Prep: Refrigerate for up to 4 days or freeze for 1 month. Reheat in the microwave for 30–60 seconds.
Variations: Swap sausage for bacon, ham, or mushrooms. Add diced tomatoes or hot sauce for extra flavor.
Enjoy your hearty, diner-style breakfast in a bite! 🍳🧁
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