Start your day off right with protein and veggies! Eating a high protein breakfast prevents you from having that mid-morning crash associated with high-carb breakfasts like cereal, waffles, pancakes, etc. This recipe is easy to make and super convenient for a busy morning. All you have to do is heat up these breakfast egg muffins and go!
Ingredients:
9 organic eggs
8 sausage links (fresh or frozen)
1 red bell pepper
1 cup chopped swiss chard, spinach or kale
1/2 tsp onion powder
1/2 tsp garlic powder
himalayan salt
pepper
2 tsp. coconut oil
Directions:
Preheat oven to 350 degrees. Add frozen or fresh sausage links to a pan and cook until browned. Chop bell pepper and greens of your choice.
Remove cooked sausage and slice into coins. Heat coconut oil in a pan over medium-high heat. Sautee bell pepper for a few minutes and add in greens until slightly wilted. Add onion powder, garlic powder, sausage, salt and pepper.
In a muffin pan sprayed with coconut oil, add the cooked mixture into each cup.
Whisk eggs in a bowl and pour egg over the sausage and vegetables in the muffin pan.
Bake muffins for 20-25 minutes. Cool for 5 minutes and remove from pan. Store in a sealed container in the refrigerator and heat up for a quick breakfast or healthy snack!
