Most mornings I am scrambling around trying to get ready and out the door for school or work in what seems like seconds! I rarely have time during the week for breakfast, let alone something that is healthy and not loaded with sugar. A couple of years ago I went to a home party and one of the dishes that was made was egg muffins to show how the well the pan they were cooked in worked. Well, I was not sold on the product, but I was sold on the recipe! Since learning how to make the muffins I have adapted the recipe to fit my taste and what I have on hand.
Since Sunday’s are normally my catch up day around the farm house I decided that I would help myself out this week and make a batch of these super easy and super yummy egg muffins. Not having a lot of time these days with school, work, the farm, and life, it is always helpful when I can grab something quick and pop it in the micro to eat on the go. Two of these little beauties in the micro for 45 to 60 seconds and you are good to go! Not only are they easy and quick, but they are good for you too! Packed with protein and veggies, you cannot go wrong with them.
One of the greatest things about these muffins is that you can put just about anything in them. These can be made with or without cheese, depending on your diet. Some days I use bacon, ham, spinach, artichokes, and cheese. And other days I use sausage, spinach, and cheese. This time I had a little bit of already cooked bacon so I added to the sausage and spinach as the sausage and spinach were cooking. Other nice thing about these muffins is how easy they are to make! Depending on what I have going on and what I am putting in the muffins I do not always cook the filling. However, when I am using sausage I always cook the meats and veggies before filling the muffin cups.
I use my pampered chef stoneware muffin pan that I have had for years and years! I always spray the pan with olive oil in my pc spritzer. I was once a pampered chef rep, so I have LOTS of pc products and I highly recommend pampered chef products to my friends and family. 🙂 Ok, back to the recipe! 😉
1 pound of breakfast sausage
5 to 6 strips of bacon
1 bag or frozen or fresh spinach (cook with meat if using fresh)
Garlic, salt, and pepper to taste
6 to 8 eggs (depending on the size of your pan, I use 8 eggs) ( Farm Fresh if possible)
1 to 2 dollops of sour cream (tbsp, I like the sound of dollop better 😉 ) (omit if paleo)
1/2 cup of shredded cheese (omit if paleo)
The How To
Heat Oven to 350 degrees
Brown the sausage until fully cooked, add bacon and spinach, cook until water from spinach is gone. Spray pan with olive oil or other non-stick spray (I do not use Pam due to the chemicals in the can). Fill each muffin cup with equal parts of meat and veggie mixture and top with equal amounts of shredded cheese. Beat eggs with sour cream and add equal amounts to each muffin cup. Place pan in the oven and bake for 15 to 20 minutes until done. Remove from oven and allow to cool to 5 to 10 minutes before removing from pan. Eat and Enjoy! 🙂
Note: I always check around 10 minutes and turn the pan around due to my oven not cooking evenly.
Note to self-Get New Oven! 😉
If you have any questions on these muffins or if you have any feedback please let me know via Facebook. I would love to know how you liked them and what you put in them!
Peace, Love, and Hugs,