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egg muffins

This is a super easy recipe if it can even be called that :) . You can customize it to the ingredients you have at home or that are to your liking. It can easily be made Keto by removing the potatoes and great for prepping ahead and  just heating up in the morning for a breakfast on the go . 

 24 mini muffins
kosher style | gluten free 
INGREDIENTS
INSTRUCTIONS

5 LARGE                           EGGS 

1 1/2 CUPS                        FROZEN WEDGE POTATOES 

1 CUP                                 TURKEY SAUSAGE 

1 CUP                                 SPINACH, KALE OR

                                             COLLARD GREENS

1/2 CUP                             SHREDDED CARROT

 

1 CUP                                 SHREDDED CHEESE   

1/4 TSP                               HIMALYAN SALT & PEPPER

                                             NON- STICK

                                             COOKING SPRAY

EQUIPMENT :

MINI MUFFIN PAN 

1. CUT AND CHOP ALL INGREDIENTS . PRE-HEAT OVEN TO 350 DEGREES FAHRENHEIT. 

2. PREPARE YOUR MUFFIN PAN WITH NON-STICK SPRAY .

3. PUT ABOUT ONE TABLESPOON OF THE CUT POTATOES IN THE BOTTOM OF THE MUFFIN PAN AND FLATTEN SLIGHTLY . 

4. ADD THE SAUSAGE 

5. ADD THE VEGGIES . IN THIS CASE I USED COLLARD GREENS AND CARROTS  

6. ADD SALT AND PEPPER TO THE EGGS AND WISK, THEN ADD A TABLESPOON AT A TIME TO THE MUFFIN PAN BEING CAREFUL TO TO OVERFILL. (THEY WILL PUFF A BIT WHILE COOLING , BUT IT WILL COME DOWN ONCE IT COOLS).

7. LASTLY ADD THE CHEESE AND BAKE FOR 10-15 MIN. DEPENDING ON YOUR OVEN . 

ENJOY ;)