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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Healthy Egg Muffin Cups Recipe

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This recipe for Healthy Egg Muffin Cups is from TRIED and TRUE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. Olive Oil
1 Red Pepper, chopped
1 small Onion, chopped
1 c. Baby Spinach, roughly chopped
1 clove Garlic, minced
¾ c. Turkey Sausage crumbles
6 Eggs
½ c. Pepper Jack Cheese, shredded
¼ c. Cheddar Cheese, shredded
½ c. Shredded Potatoes
½ tsp. Salt
¼ tsp. Pepper
Directions:
Directions:
Preheat oven to 350º

Add oil to skillet and add peppers and onions and cook over medium heat for about 7 minutes or until peppers are tender.

Add spinach, frozen sausage crumbles and potatoes and cook for an additional 5 minutes.

In the last 30 seconds add garlic, salt and pepper and stir. Remove from heat.

Whisk eggs in large bowl, stir in cooked veggies and cheese.

Pour mixture into muffin pan and bake for 25 minutes.
Personal Notes:
Personal Notes:
I use parchment muffin paper so the muffin comes out easily.

Pepper Jack cheese makes all the difference in flavor.

Can substitute sausage with ham or bacon.

They freeze well.

 

 

 

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