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SERVES: 12 | ACTIVE TIME: 45 MIN
INGREDIENTS
- 1 tbsp extra virgin olive oil
- 1/2 cup chopped white onion
- 1/2 pound Italian chicken sausage, casings removed
- 2 cups fresh basil leaves, coarsely chopped
- 1 cup spinach leaves, coarsely chopped
- 1/2 pint cherry tomatoes, halved
- 12 eggs
- 1 tsp salt
- 1/4 tsp ground pepper
PREPARATION
- Preheat oven to 400°F. Line muffin tin with paper liners (option grease the muffin tin instead, but I can’t promise they won’t stick).
- Heat 1 Tbsp olive oil in a large skillet over medium heat.
- Add onion and cook until softened (~5 minutes).
- Add sausage to the onion and break apart into small pieces. Cook until lightly browned, stirring occasionally.
- Toss in spinach and wilt for ~1 min then turn off heat. Let sausage mixture cool.
- In large bowl, whisk the eggs, then add S&P, tomatoes, basil (save a few pinches of fresh basil to garnish at the end) and cooled sausage-veg mix.
- Ladle or spoon the egg batter evenly among the muffin cups (yes, it can be a drippy mess, that’s ok. To avoid the drips, you could ladle egg batter into a pitcher or glass measuring cup and pour batter into each muffin tin). Fill each tin ~3/4 full.
- Bake for approximately 20-25 minutes until the muffins have puffed up and are starting to turn golden-brown.
Eat hot for breakfast or take as travel snack on-the-go.
Like this recipe? Try these Broccoli Cheddar Egg Muffins, too!
