Tuesday, August 4, 2015

Egg Muffin Recipe

I promised I would start sharing some of my favorite recipes.  This one for egg muffins is so freaking easy and healthy!  The muffins are easy to grab on your way out the door and elegant enough to bring for brunch.


10 eggs
1 package of Farmer John Sausage Links
1.5 cups spinach (frozen or fresh chopped)
1 cup diced asparagus
Salt and pepper to your liking

First, cook your sausage links and break them into bits (think ground beef style).  After sausage is browned to your liking add spinach and asparagus.  Cook on medium heat.

While the sausage and veggies are cooking, whisk 10 eggs in a large bowl (as you would scrambled eggs).  Add salt and pepper to your liking.

Remove sausage pan from the heat and carefully spoon the mixture into the whisked eggs.  Stir together.

Spoon mixture into an oiled muffin tin.

Bake at 350 degrees for 20-25 minutes, or until the tops are golden brown.

Allow them to cool.


These muffins can be refrigerated for about a week.

Heat each muffin for about 30 seconds to enjoy warm or you can eat them cold.