Egg Muffins with Chicken Sausage & Spinach

FROM my recipe box: these Egg Muffins with Chicken Sausage & Spinach are an easy way to prep breakfast, snacks or even have as a protein for lunch. Swap in and out the protein (pork sausage, turkey sausage, shredded chicken, or skip completely) and/or add other veggies that you have on hand.

Did you try them? Share your photos and tag @TheWellFedGuide!

Egg Muffins with Chicken Sausage & Spinach

Ingredients:

• 1/2 tbsp olive oil

• 1 package chicken sausage, cut in halves or quarters

• 5 oz spinach

• 12 eggs, whisked

• salt & pepper

• optional: 1/4 - 1/2 cup shredded cheese, any other veggies you want to add [peppers, mushrooms, sweet potatoes, etc!]

Directions:

1. Preheat the oven to 400 degrees F and grease a 12 cup muffin tin [I like using a silicone muffin tin because the muffins are easier to get out!].

2. In a medium size pan, sauté chicken sausage and spinach with salt and pepper until spinach is wilted and sausage is browned. About 5 minutes.

3. Divide veggie and sausage mix evenly among the prepared muffin tin. Do the same with the whisked eggs.

4. Bake in the oven for 20-25 minutes until the eggs are cooked through. I find 23 minutes is perfect for my oven!