Ingredients

9 oz ground Italian chicken sausage (or other meat of choice such as ham or bacon, can also go completely vegetarian!)
1 onion sliced
half a red bell pepper sliced
fresh spinach (if frozen, let thaw and squeeze out all excess moisture)
5 eggs
1 cup of liquid egg whites (or 5 more eggs)
1 tbsp oil for cooking

Directions

Preheat oven to 400F. Prep a muffin tin pan by spraying nonstick oil spray into each muffin cup (muffin liners not necessary).
In a heated pan with oil on medium heat, sauté the chicken sausage and veggies of choice until cooked through. Set the pan aside to cool while we prep the eggs.
In a bowl, whisk together 5 eggs and 1 cup of liquid egg whites. Feel free to add any seasonings such as salt, black pepper, smoked paprika, dried oregano, Italian seasoning, get creative!
Add in the meat and veggie mixture into the bowl with the eggs, stir together. Using a ladle spoon, scoop and slowly pour into the muffin tins (do not overfill, the muffins will rise a bit).
Bake at 400F for 20 min. Keep your eye on them, use a toothpick to test doneness. Trust yourself, every oven will cook at a different pace, also depending on your egg muffin fillings of choice!
Remove from oven, let cool for 10 minutes. Remove from muffin tins by nudging around them with a butter knife if necessary.
Enjoy!

Notes:

Be sure not to add too much salt, depending on how salty your choice of meat might already be.
Feel free to get creative with add ins and seasonings. Top with cheese before popping in the oven if desired!
To freeze for meal prep, let the muffins cool completely before wrapping them individually in plastic wrap, and placing in a Ziploc bag. They will last up to 2 months when stored properly in the freezer. To reheat from frozen, microwave for about 60-90 seconds.
The muffins will last about 4 days in the refrigerator. To reheat from the fridge, microwave for about 30 seconds.

Quick Egg Muffins

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