These healthy breakfast egg muffins are loaded with sausage, veggies, and cheese! Take the opportunity to take out or freeze them and save them for later.
- 1 package (approx. 16 Oz. Size) Sausage
- 1 teaspoon Olive oil or avocado oil
- 2 cups Spinach
- 2 tablespoons Sliced shallot
- 2 cloves minced garlic
- 8 whole Eggs
- ¾ cups Cherry tomatoes, halved
- ½ cups Mozzarella cheese, grated (optional)
- 1 teaspoon Thyme
- ¼ teaspoons Rosemary
Preheat the oven to 375°F.
Heat a medium skillet or skillet over medium-high heat. Add the sausage and cook well. Reserve the cooked sausages in a large bowl.
Add oil to the skillet. Cook spinach over low-medium heat until slightly wilted, about 1 minute. Add the shallots and garlic to the skillet, cook until the garlic begins to brown.
Combine all ingredients with sausage in large bowl.
Add the cases to the muffin tin. Fill each cake tin with the egg mixture. Bake for 20 minutes. Let cool slightly.