Egg Muffins

With school starting up again, this is the perfect breakfast to give your kiddos as you rush out the door. They are full of protein and veggies, and it’ll keep them much fuller and energized than a bowl of cereal! Hope you enjoy! ⁣⁣

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Makes 12 muffins ⁣

12 eggs, whisked ⁣

3 chicken sausages, chopped ⁣

1 T avocado oil⁣

1 cup chopped or riced veggies of choice (I used cauliflower, broccoli, carrots and onions, all riced) ⁣

2 cups spinach ⁣

1/2 cup shredded Mexican cheese blend ⁣

Sprinkle of salt and pepper ⁣

Preheat the oven to 350 degrees. Whisk the eggs and set them aside. ⁣

Heat the avocado oil in a skillet. Chop the chicken sausages and brown them in the skillet until they get crispy. Then add in the veggies and spinach and sauté all together. Let the mixture cool for about 15 mins. ⁣

Add the sausage and veggie mixture to the eggs, then add the cheese, salt, and pepper, and mix thoroughly. Then pour the mixture into the muffin tins.⁣

Bake for 20-25 minutes or until a toothpick comes out clean. Enjoy!