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!
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{via Two Peas & Their Pod} |
Ingredients:
- 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
Directions:
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.
xoxo,
Katherine

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