Thursday, November 27, 2014

Egg Muffins with Sausage and Spinach

As much as I think putting food in muffin tins is a fad, I do like it. These are really great warmed up the next day, so if you know you have a busy week, whip these up on Sunday night! You can put your own favorite ingredients in them, but I did like the ones that were in this recipe as something a little bit different.

Egg Muffins with Sausage and Spinach-adapted from Two Peas and Their Pod
Total Time: 30 Minutes
Serves 6 (12 muffins)

  • 3 sausage links
  • 5 egg whites
  • 2 whole eggs
  • 1/4 cup low fat milk
  • Salt and pepper, to taste
  • 1/4 cup spinach, chopped
  • 1/4 cup cheddar cheese, shredded
Preheat oven to 350 degrees. In a medium skillet, cook the sausage links thoroughly. Cut into 1/2 inch pieces.

In a large bowl, whisk the eggs. Whisk in milk, salt, pepper and spinach. 

Grease a 12-cup muffin tin with cooking spray. Pour egg mixture evenly into cups. Distribute cheese and sausage evenly between each cup.

Bake for 20 minutes or until muffins are firm in the center. Remove from muffin tins gently with a spoon.

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