These protein-packed sausage, spinach, and mushroom egg bites are perfect to hold you over for a little breakfast snack until your next meal.
Freeze half of the recipe to enjoy a healthy snack later in the month when you're busy and don't have time to cook, and refrigerate the other half to enjoy over the next few days.
– 1 tablespoon canola oil – 6 ounces pork breakfast sausage – 4 ounces cremini mushrooms, thinly sliced (about 2 cups) – 2 cups coarsely chopped baby spinach – 8 large egg – 2/3 cup whole milk
– 1/2 teaspoon ground pepper – 1/4 teaspoon garlic powder – 1/4 teaspoon onion powder – 1/4 teaspoon salt
Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
In a large non stick skillet, heat oil over medium-high. Cook, breaking up sausage with a spoon and stirring occasionally, until well-browned, about 4 minutes. With a slotted spoon, transfer sausage to a paper towel-lined plate, leaving drippings in skillet.
Mushrooms cook until tender, and brown in colour for 6 to 8 minutes, occasionally stir. Add the spinach and simmer, stirring occasionally, until wilted, about 30 seconds. Add vegetables after putting sausage to platter. Stand five minutes before serving.
Meanwhile, in a large bowl, whisk together the eggs, milk, pepper, onion powder, garlic powder, and salt. Stir in the cooled sausage and mushroom mixture. Ladle about 1/4 cup of the egg mixture into each of the prepared muffin cups.
Puff and set, about 14 to 16 minutes of baking, with one rotation of the pan front to back. Remove the egg bites from the pan after 5 minutes of standing.