{Breakfast Egg Muffins}

June 04, 2014

With everything going on around our household lately, pulling it together in the morning has been quite the challenge.  I have found myself scrambling to get everything done, and I haven't been leaving myself enough time to prep a well-balanced and healthy meal for breakfast.  Once I finish feeding Kate, I just grab whatever I can get my hands on.  It's about time I change that.

Breakfast is the most important meal of the day, and I need mine to be full of nourishment even more now that I am carrying a little munchkin in my belly. :)  So, what's quick, easy, and healthy and can be prepped ahead of time?  These delicious egg muffins from Two Peas & Their Pod!  Enjoy!
{via Two Peas & Their Pod}
  • 3 lean breakfast turkey sausage links

  • 5 egg whites

  • 2 whole eggs

  • 1/4 cup skim milk

  • Salt and pepper, to taste

  • 1/4 cup fresh chopped spinach

  • 1/4 cup shredded sharp Cheddar cheese

1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.

2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt
and pepper, to taste. Stir in the chopped spinach.

3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.

4. Distribute cheese and sausage equally between each muffin cup.

5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.

Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.


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