Easy Egg Muffins
IntroductionPrior planning prevents piss-poor performance! Make these in a big batch on Sunday, have breakfast for the whole week! Prior planning prevents piss-poor performance! Make these in a big batch on Sunday, have breakfast for the whole week!
12 large eggs
2 chicken sausages (artisan fresh brand from sam's club), chopped into little pieces
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 lg white onion, chopped
1/2 c. chopped turnip greens
1/2 c. coconut milk, original
1/2 c. part-skim mozzarella shredded cheese
salt, pepper, seasoning to taste
Don't overfill the muffin tins with egg. Doing so will make them rise out of the tin so high you freak out, thinking it will make a mess! Halfway to no more than 3/4 full is good.
When filling the tins with veggies and chicken sausage, start out with a little, then even distribute as you go with what you have left.
Prepare vegetables and chicken sausage (dicing/chopping all)
In large bowl, crack eggs and add coconut milk. Whisk until combined, add seasonings and whisk again.
Spray muffin tins with cooking spray or olive oil. Begin to assemble each muffin space with the follow, in this order:
chicken sausage bits
Pour egg mixture into each space slowly, allowing egg to settle before filling more, until each tin is about 3/4 full. Using a fork, stir around ingredients in each tin to thoroughly combine. Sprinkle mozzarella on top of each filled muffin tin.
Cook at 400F for approximately 20-25min. Let cool, then store as you wish!
Serving Size: makes 20 individual muffins
Number of Servings: 20
Recipe submitted by SparkPeople user ANNIEINIT2WINIT.