No time for breakfast? Don’t worry, I got you. You can prep and cook these Sausage Egg Muffins ahead of time and reheat them on the fly in the morning.
Large groß Stora large grandes
Eggland's Best Classic Eggs
•
1/4
tsp
Salt
Cooking Instructions
1.
Preheat your oven to 350 degrees F (175 degrees C).
2.
In a large mixing bowl, combine the Ground Pork (1 lb), Onion Salt (1/4 tsp), Freshly Ground Black Pepper (1/4 tsp), Fresh Marjoram (1/2 tsp), and Fresh Parsley (1 tsp).
3.
Grease a 6 cup jumbo muffin tin lightly with Coconut Oil (1/2 tsp).
4.
Divide the sausage mix into 6 balls. Flatten each into a large patty and place individually into the muffin tins, forming a shell leaving room for eggs.
5.
In a large bowl, whisk the Eggland's Best Classic Eggs (5). Add the Mild Banana Peppers (4 Tbsp), Fresh Spinach (1/2 cup), and Salt (1/4 tsp) and whisk again until all is incorporated.
6.
Fill each sausage lined muffin tin with roughly 1/4 cup of the egg mixture (a spoon or measuring cup helps to transfer the eggs).
7.
Bake at 350 degrees F (175 degrees C) for 35 minutes and done in the center. Serve warm or store in an airtight container and reheat in the microwave as needed.
Nutrition Per Serving
CALORIES
263
FAT
20.3 g
PROTEIN
18.0 g
CARBS
0.7 g
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