Ingredients
Scale
- 10 large eggs
- 1/4 cup heavy cream
- 1/2 lb ground breakfast sausage (sugar-free)
- 1 cup fresh spinach, chopped
- 1/2 cup red bell pepper, finely diced
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick avocado oil spray
Instructions
- Preheat your oven to 350°F (175°C). While the oven heats, place a skillet over medium heat and cook the breakfast sausage until it is fully browned and crumbled. Drain any excess fat to prevent the muffins from becoming too greasy. While the meat cooks, finely dice your bell peppers and chop the spinach. Grease a 12-cup muffin tin generously with avocado oil spray or use silicone liners for easy removal.
- In a large mixing bowl, crack the 10 eggs and add the heavy cream. Whisk vigorously until the mixture is uniform and slightly frothy. Stir in the garlic powder, salt, and black pepper. Add the cooked sausage, chopped spinach, diced bell peppers, and half of the shredded cheddar cheese into the egg mixture. Stir gently with a spatula to distribute the ingredients evenly throughout the liquid.
- Pour the egg mixture into the prepared muffin tins, filling each cup about 3/4 of the way to the top. Sprinkle the remaining cheddar cheese over the top of each muffin. Place the tin in the oven and bake for 20 to 25 minutes, or until the eggs are set and the tops are golden brown. Let the muffins cool in the pan for 5 minutes before using a knife to gently loosen the edges. Transfer to a wire rack to cool completely before storing in airtight containers.
- Cook Time: 40 minutes