Egg Muffins

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Ingredients:

  • 1 lb sausage, cooked (I used “lowfat” because I couldn’t find Turkey Sausage that wasn’t precooked.)
  • 1 Dozen Eggs
  • 1 cup spinach, chopped
  • 1 cup mushrooms, chopped
  • 1 cup quinoa, cooked in water
  • 1/3 cup Almond Milk (any milk works)
  • Cooking Spray
  • Optional: maple syrup, cheese

Directions:

  1. Preheat oven to 350
  2. Grease muffin pan w/ cooking spray
  3. Cook sausage, once cooked, add maple syrup to coat, if desired.  Set aside (and let cool a bit.)
  4. Mix other ingredients together in a medium bowl  (add shredded cheese now, if desired.)
  5. Pour into muffin pan, cook at 350 for 20-25 minutes, or until muffins stop bubbling and a toothpick inserted into the middle comes out clean.
  6. Store in an airtight container in the fridge.  Reheat for 30 seconds – 1minute.  Instead of mixing cheese into egg mixture, you can add cheese prior to reheating to make a “cheese frosting.” (That’s what I did.)

You can mix up the ingredients.  Fresh tomatoes and kale instead of spinach and mushrooms.  Turkey Sausage would be good– I didn’t see any that wasn’t pre-cooked, where should I look?  And the quinoa can be cooked in milk instead, but that tends to make it “sticky” so it might not have blended in as well.  I like the “cheese frosting” idea because then you can have cheese free or cheesy muffins, depending on your mood.

*This recipe wasn’t my idea, I modified this one I found on Cooking Light: https://meanass.wordpress.com/2013/02/11/healthy-sausage-and-cheese-breakfast-casserole-recipes-healthy-breakfast-recipes-cooking-light/

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