Super easy breakfast to go: Egg "Muffins"--Makes 24, keeps for 4-5 days
-8 sausage links (smaller size, can also use 0.5-1lb ground sausage or a mix of bacon, ham, steak)
-Veg of choice (1/2 large onion, a bell pepper, and garlic, all diced finely, are my go-to choices. Celery, spinach, rocket, very finely diced carrots, mushrooms etc can all be used)1
-ghee, butter, etc.
-salt and pepper to taste
Preheat oven to 375 degrees F.
Grease the cups of one muffin tin with butter (or fat of choice)
Brown the sausage in a frying pan or cast iron skillet. When done, remove and cut in to small chunks.
Place equal amounts of sausage in the bottoms of the muffin tins (2 regular sized).
Sweat onions and garlic over medium heat, until onions are translucent. Add and saute other veg. When done, remove from heat, and place equal amounts of veg in each
In a large bowl, scramble the eggs and season with salt and pepper.
Pour the scrambled eggs evenly on top of the sausage. The mixture will come almost to the top of the tin.
Cook for 10 minutes. Rotate muffin tins. Cook for an additional 10 min. Remove from the oven and allow to cool for about 5 minutes.
Use a spatula to loosen the egg muffin from the sides of the pan if inverting the pan does not work.
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