These mini egg muffins can be a main staple in a breakfast buffet or a grab-and-go snack. They’re easy to eat, so they work well at a social gathering. Keep them in the fridge to heat up for breakfast too!
½ lb. ground turkey sausage
1 t salt
1 t Italian seasoning
1 T olive oil
1 c diced onion
2 c sliced mushrooms
1 c fresh baby spinach (cut into small pieces)
Preheat the oven to 350° and line a muffin tin with parchment liners. Brown the sausage and crumble well, set aside. Whisk the eggs, salt, pepper and seasoning in a large mixing bowl. In a skillet, heat the olive oil and sauté the onion. After a few minutes, add the mushrooms and continuing cooking over medium heat until the vegetables are almost soft. Allow mixture to cool slightly and then add it to the whisked eggs. Add the sausage and the spinach pieces and mix all together. Fill each muffin liner to just below the top rim. Bake for 25 minutes. Makes 12 muffins.