We are always looking for ways to save time in the morning. Prepare these Egg Muffins ahead of time and grab one on your way out the door. You can experiment with the ingredients…the options are endless!
Southwest Spicy Egg Muffins
Recipe by: Multiply Delicious
1/2 pound (about 2 links) Spicy Pastured Pork Sausages, removed from casing
1 cup spinach, chopped
1/2 cup red bell pepper, diced
1/2 tablespoon fresh cilantro, chopped (optional)
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon sea salt
9 eggs, beaten
Preheat oven to 350 degrees. Grease a 12-cup muffin pan with coconut oil. Make sure to grease the pan very well to insure the muffins do not stick to pan. You can also use a silicone muffin pan, I’ve heard they work great.
In a skillet, place pork sausage that has been removed from its casing. Break up using a spatula and continue to cook until pork is no longer pink and cooked through.
In a medium bowl, add cooked pork sausage, chopped spinach, bell pepper, cilantro (if using), red pepper flakes and sea salt and stir to combine. Evenly distribute pork and veggie mix into muffin cups. Be generous to each cup but do not over flow.
In a small bowl, beat eggs. Carefully pour beaten egg mixture over pork veggie mix in cups. Make sure to fill just slightly below rim of cups. The beaten egg will fill in around veggies so no need to worry.
Bake muffins for 30-35 minutes or until eggs have set. To check if the eggs have set, give the pan a little wiggle. No movement then you are good to go.
Muffins are best served warm but can be stored in an airtight container in the refrigerator and reheated later. Another suggestion, serve these with a little avocado or guacamole on the side. Sure to win your heart and your tummy!
Makes 12 egg muffins.