Breakfast Egg Muffins

These fluffy Egg Muffins with spinach and bell pepper are packed with fresh flavor and made entirely with ingredients from the Boise Co-op. Easy to prep, perfect for busy mornings, and full of wholesome goodness.

Ingredients:

• 10 eggs

• 1 tsp sea salt (or to taste)

• freshly ground black pepper, to taste

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/8 teaspoon cayenne pepper or to taste

• 8 oz bulk sausage

• 1 small onion, finely diced

• ½ cup red bell pepper, finely diced

• 2 cups baby spinach, chopped

• ¼ cup green onion, chopped

• 1 cup cheddar cheese (optional)

Instructions:

1. Preheat

• Preheat oven to 350°F and grease a muffin with avocado oil spray.

2. Cook Sausage

• In a skillet over medium-high heat, cook sausage until fully browned, breaking it into small crumbles. Drain excess grease if needed and let cool slightly.

3. Mix Everything Together

• In a large bowl, whisk eggs, salt, pepper, garlic powder, onion powder, and cayenne pepper until smooth. Add cooked sausage, diced onion, bell pepper, spinach, green onion, and cheese (if using). Stir until evenly combined.

4. Fill Muffin Tin

• Divide mixture evenly among 12 muffin cups, filling each about ¾ full. (Extra mixture can go into greased ramekins.)

5. Bake

• Bake 20–25 minutes, until centers are set and tops are lightly golden.

6. Cool & Serve

• Let it cool for a few minutes before removing. For storage, cool completely before refrigerating or freezing.

Recipe Courtesy of Munchkin Time Blog.