This is a great meal prep! Three of these make a healthy breakfast serving or have one or two as a snack! This page contains affiliate links. If you use these links to buy something I may earn a commission. This does not result in any additional cost to you.
Ingredients
- 1 lb. bulk breakfast sausage (I used Butcherbox) avoid products with added sugar, nitrates or preservatives
- 5 c. Fresh spinach, chopped
- 1/2 Onion, chopped
- 1/2 Bell pepper, chopped
- 1/3 c. Shredded cheese
- 1 c. Egg whites
- 10 whole eggs
- 1-2 dashes of hot sauce
- Salt & pepper
Preheat oven to 350 degrees. Lay out 24 silicone muffin cups on a baking sheet.
Start cooking the sausage in a large pan over medium heat breaking it up as it cooks. Add the onion and bell pepper and continue cooking.
Stir in the spinach once the sausage is no longer pink. Add a pinch of salt and stir until the spinach is wilted. Turn the heat off.
Whisk together the egg whites, whole eggs, hot sauce and pepper.
Add the sausage and vegetables mixture to the muffin cups making sure to distribute evenly. Next, add a small pinch of cheese to each one.
Carefully pour the egg mixture into the muffin cups. It’s best to fill each one half way then go back to top them off.
Bake for 20 minutes.
