sausage, spinach and mushroom egg bites
Sausage, Spinach & Mushroom Egg Bites
These protein-packed sausage, spinach and mushroom egg bites are the perfect little breakfast snack to tide you over until your next meal. Keep half the batch in the fridge for the immediate days ahead, and freeze the other half for later in the month when you don’t have time to cook but want a healthy bite to eat.
Ingredients:
- 1 tablespoon neutral oil, such as canola or avocado
- 6 ounces pork breakfast sausage
- 4 ounces cremini mushrooms, thinly sliced (about 2 cups)
- 2 cups coarsely chopped baby spinach
- 8 large eggs
- 2/3 cup whole milk
- 1/2 teaspoon ground pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Directions:
- Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook, stirring often and breaking into crumbles, until browned and cooked through, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving the drippings in the pan. Reduce heat to medium; add mushrooms and cook, stirring occasionally, until softened and browned in most spots, 6 to 8 minutes. Add spinach; cook, stirring constantly, until wilted, about 30 seconds. Transfer the vegetable mixture to the plate with the sausage. Let cool for 5 minutes.
- Meanwhile, whisk eggs, milk, pepper, garlic powder, onion powder and salt in a large bowl until thoroughly blended. Stir in the cooled sausage and mushroom mixture. Divide the mixture among the prepared muffin cups, about 1/4 cup each.
- Bake, rotating the pan front to back once, until puffed and set, 14 to 16 minutes. Let stand for 5 minutes before removing the egg bites from the pan.
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Nutrients per serving: Calories 70, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 30 mg, Carbohydrate 5 g, Protein 5 g, Sodium 115 mg, Fiber 0 g
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