Breakfast Egg Muffins

I was looking on Pinterest recently for quick, easy, to-go breakfasts.  I am always rushed trying to get out of the house in the mornings that I forget to eat. Then, by the time I get to work, I’m starving. I found a similar recipe and I just had to give it a shot! I brought them to work the next day and they were gone in an hour!

Ingredients: 
(This is what I used but feel free to add anything you like)

Makes 6 muffins
6 eggs (1 per muffin cup; if you are making extra)
1/4 cup chopped spinach
1/4 cup chopped white onion
1/4 cup chopped bell peppers
1/4 cup shredded cheddar cheese
1/4 cup cooked turkey or pork sausage (I used the sausage patties and just broke them up into small bits)
Salt
Pepper
Cooking spray
12 Paper muffin/cupcake  cups

First, preheat the oven to 375 degrees. Place 2 paper muffin cups into each of the 6 holes in your muffin pan. Make sure you use 2 otherwise the egg will probably soak through. Spray the inside cups generously with cooking spray.

Next, I cooked my sausage and set it aside.

In a separate pan, I added the onions, bell peppers and spinach and stirred over medium heat for 3-4 minutes. Just long enough so the onions start to get soft.

Divide the sausage and veggies between each cup. Top with a little cheese in each.

Whisk all of your eggs together with salt and pepper in a bowl. Pour egg into each of the cups so they are about 3/4 full.  Then, I used a fork to carefully stir all the ingredients in the cups together.

Bake at 375 degrees for 30-35 minutes or until the muffins have risen and the tops just barely start to brown.

Keep these in the fridge and pop them in the microwave for 30-45 seconds and they are perfect! You can add pretty much any veggies or breakfast meat that you have in the house and they will taste great!

Make sure you make enough so you have leftovers!