• 1 (6 inch) turkey sausage, diced
  • 1 tablespoon light olive oil
  • 1 (6 ounce) can mushroom stems and pieces, drained
  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • ½ teaspoon salt, divided
  • ground black pepper to taste
  • 12eggs
  • 1 cup shredded Mexican cheese blend
  • 1 cup chopped fresh spinach
  • ½ cup milk
  • ⅓ cup chopped fresh chives
  • Directions

  • Step 1

    Heat a skillet over medium heat. Cook sausage until browned, about 5 minutes. Transfer to a bowl.


  • Step 2

    Heat oil in the same skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper with 1/2 the salt and pepper until vegetables are tender, about 5 minutes.

  • Step 3

    Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

  • Step 4

    Whisk eggs with remaining salt and pepper in a large bowl. Add shredded Mexican cheese blend, spinach, milk, chives, and the sauteed sausage and vegetables.

  • Step 5

    Fill each muffin cup no more than 3/4 full with the egg mixture using an ice cream scoop.

  • Step 6

    Bake in the preheated oven until golden brown, 20 to 25 minutes.

  • Cook's Note:

    Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days. Wrap the rest and toss in freezer for a quick weekday breakfast (just microwave to reheat).

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