High-protein, homemade egg cups are a great on-the-go breakfast for busy mornings. Fresh spinach and sweet turkey put a wholesome spin on this make-ahead recipe.
Recipe yields 4 servings
Preheat oven to 375°. Coat 8 cups of a muffin pan with nonstick cooking spray.
In a skillet, heat oil over medium heat. Add onion, garlic, spinach and bell pepper and sauté for about 3 minutes, or until vegetables soften. Add sausage, if using, and stir to combine. Remove from heat.
In a large measuring cup, beat the eggs with 1 tablespoon of water, salt, black pepper, oregano and thyme.
Evenly divide the vegetable mixture among the 8 muffin cups. Top each cup with some cheese. Pour the egg mixture into the muffin cups. Bake egg muffins for 10 to 15 minutes, or until the eggs start to puff up and a toothpick inserted in the center of one of the muffin cups comes out clean.
Egg muffins can be stored in the freezer, individually wrapped in plastic wrap and freezer bags, for up to 5 days. To reheat, remove from freezer bag and microwave on a microwave-safe plate for 45 seconds, or until heated through.