Egg Muffins

Make on Monday, and you have a nutritious breakfast for the rest of the week!


Recipe Adapted from Rachael DeVaux

Makes Twelve


The Ingredients

  • 8 pasture-raised eggs

  • 1/4 cup water

  • 1 cup packed spinach, finely chopped

  • 1/4 medium onion, diced

  • 3 tbsp sun-dried tomato finely chopped

  • 1 cup mushroom finely chopped

  • 1/2 cup shredded cheese of choice optional

  • 1 cup mild sausage optional

  • 1/4 cup green onion chopped

  • Add your favorite seasonings!


The Instructions

  • In a small skillet, cook sausage over medium-low heat until fully cooked.

  • Whisk together eggs and water.

  • Add in the rest of ingredients to whisk.

  • Spray a muffin tin with oil and pour egg mixture in each cup 3/4 full.

  • Bake at 350º F for about 15-20 minutes, or until fluffy and the tops are looking golden.

  • Store in refrigerator for up to 5 days.

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