Sausage, Spinach & Mozzarella Egg Muffin

Sausage, Spinach & Mozzarella Egg Muffin

Who doesn’t love a tasty yet healthy breakfast? I love being able to eat a healthy breakfast while also not having to commit to just eating something that has a consistency of cardboard and blegh. Yes blegh is now a descriptor.

Egg muffins are a great breakfast alternative, they’re healthy and relatively easy to make. You literally just grease a muffin tin, add your solid ingredients, then your egg. They’re that easy.

A spinach, sausage, mozzarella muffin is a really tasty combo. I love mozzarella in a egg muffin because the mozzarella keeps a good flavor and it makes the muffin more substantial. Cheese has the tendency to wear off after it has been sitting in the main dish for a while.

This whole combo just works and that’s why I bring it to you.

Recipe

Ingredients

9 Eggs

8 Ounces of Sausage

5 ounces of Mozzarella Cheese

Enough spinach for 9 muffins

Coconut oil

1  Muffin Tin, one of the deeper ones is preferable

Method

First grease your muffin tins with the coconut oil. Once everything is nicely greased, put the tin in the fridge. This will allow the coconut oil to harden and make almost a shell for your muffins so they don’t stick.

Preheat your oven to 350F

Mix all your eggs into a large bowl.

First put your sausage in each tin, almost an ounce in each muffin spot. Then add your cheese and spinach. Then pour your egg mixture into each tin spot, you have to eyeball how much egg into each spot. Basically enough so it’s an even amount of egg in each spot.

Place the tin in the oven and bake for about 20 minutes. The eggs will puff up and cook them until they are golden brown.

Use a rubber spatula to get the eggs out once they’ve cooled. They’ll keep for up to three days.