Healthy On-the-Go Cheesy Sausage Egg Muffins

Healthy On-the-Go Cheesy Sausage Egg Muffins

Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 12 delicious egg muffins

Sometimes you want a hearty breakfast that you can eat on the go or throw in your bag to take to school or work. Usually the most portable of breakfast ideas are carb and sugar loaded. These tasty breakfast egg muffins are a great alternative and can be made in advance! You decide what meat, cheese and vegetables you want to put in it, making the combination possibilities endless. And since you make a bunch in advance you have ready to go breakfast options all week.

I hate wasting food.  So this were all the veggies I hadn't used yet and didn't want go bad. 

Here's how I made mine this time:

Ingredients

Chicken apple sausages, precooked & chopped

Squash

Sweet peppers, chopped

Zucchini, chopped

Green onions, chopped

Spinach

Kale

Shredded cheese

6 Eggs, beaten with 2 tbsp milk

black pepper to taste

Instructions

• Preheat oven at 350

• Grease your muffin tin

• Saute vegetables (optional) in coconut oil. I do this because I love the flavor it adds.

• Add vegetables of your choice, along with cheese (if you choose), into the muffin tin

• Beat eggs with milk and pepper.

• Pour beaten egg mixture on it.

• Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.

• Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. 

**The Egg Muffins can be reheated**

*photo from the previous time I made them with broccoli, mushrooms, tomatoes, and chicken apple sausage