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Sausage & Vegetable Breakfast Egg Muffins (Gluten-Free)
These individual egg muffins are packed with protein and vegetables, perfect for busy mornings!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Servings:
12
Author:
Sara @ Mom Endeavors
Ingredients
12
oz.
Ground Sausage Meat
½
C
onion
chopped
½
C
red bell pepper
chopped
2-3
C
spinach leaves
packed into cup
1
t
butter
½
t
garlic
minced
12
eggs
1/4
C
milk
1
C
Cheddar
shredded (optional)
1
Tomato
roma (optional)
Instructions
Preheat oven to 350 degrees.
Chop vegetables, setting spinach aside.
In a large pan, saute Onion, red pepper, garlic with butter for approximately 5 minutes.
Add chopped spinach and sauté just until spinach wilts. Transfer veggie mixture to a large bowl and set aside.
In the same pan, brown the sausage until cooked thoroughly.
Add veggies back to pan with the sausage and blend together, letting cook for just a few extra minutes.
In the bowl, beat the 12 eggs with milk until combined. Gently stir in the cheese.
Add meat mixture to the bowl of eggs and stir thoroughly.
Spoon this mixture into a greased muffin pan.
(optional) Slice tomato into 12 thin slices and place on top of everything in each cup.
Bake for approximately 20-25 minutes (until eggs puff up and toothpick inserted comes out clean).