Omelet Muffins with Sausage and Cheese

Ingredients

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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