Satisfy your pre-dawn cravings with egg muffins for an easy breakfast at home or on-the-go. Loaded with vegetables, cheese and Smoky Applewood Sausage, they’re a bold start to any morning.
15m
PREP TIME
25m
COOK TIME
324
CALORIES
8
INGREDIENTS
Servings: 9 (2 breakfast muffins)
Ingredients
- 12 large eggs
- 1/4 cup milk
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 2 cups chopped baby spinach leaves
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
-
1
package
smoky applewood and cheddar smoked sausage, quartered lengthwise and cut into bite size pieces
![substitution]( "substitution")
Substitutions available
- 14 ounces smoked sausage
- 2 cups shredded Cheddar cheese, divided
INSTRUCTIONS
- 1 Preheat oven to 350°F. Beat eggs, milk and pepper in large bowl. Add vegetables, sausage and 1 cup of the cheese; mix well.
- 2 Spray 18 regular-size muffin cups lightly with no stick cooking spray. Spoon about 1/3 cup egg mixture into each cup. Sprinkle with remaining 1 cup cheese.
- 3 Bake 20 to 25 minutes or until eggs are set. Run small knife or spatula around each cup to loosen egg muffins. Let stand 5 minutes before serving.
