Egg Muffins

 

Ingredients:

4 Egg Whites(out the carton)

6 Cage free Eggs

Spinach

6 Bacon

3-6oz Breakfast Sausage (I am going to learn to make my own soon)

Shredded Cheese

¼ Red Pepper, diced

Directions:

First, start by cooking your bacon and sausage in a pan. The amount that you decide to cook is dependent on whether or not you want sausage and/or bacon in all of them. I use Jimmy Dean sausage (I bought the kind in the tube) and Black Label low sodium Bacon. While that is cooking, beat the eggs. Next step is to grease your muffin tin. After greasing the tin, pour eggs into the tin and add the shredded cheese and diced red peppers. Again, it’s up to you what you want to put in each muffin. I did spinach and bacon in some, sausage in others, and just spinach in a few as well. It’s 100% up to you! Bake for 18-20 minutes at 350 degrees. If you prefer your eggs a little runny I would suggest cutting a few minutes off the cooking time. They will rise pretty high so don’t be alarmed if they are looking like they are about to overflow. Once they cool they will go back to normal size… Let them cool for around 5-10 minutes and enjoy!!

 

This Recipe is so easy and makes a lot of egg muffins; we usually eat ours over the course of 6 or 7 days(#mealplanning). Also, I typically do a double batch because Michael eats a lot!!! ;-)

 Spinach, Breakfast Sausage, & Bacon

Happy cooking!

-Stephanie