On the Go Breakfast: Egg Muffins
perfect for on the go, meal prep, stays fresh and healthy!
Ingredients
- 10 Organic Free Range Eggs
- ½ cup Liquid Egg Whites
- 2 Teton Grass Fed Sausages
- 4 cups Shredded Kale
- ½ Small Sweet Potato
- 1 clove Garlic
- sea salt and garlic to taste
- 1 tsp Avocado Oil
Instructions
- Heat oven to 350 degrees F
- While oven is heating, heat a large skillet over medium-high heat.
- Add 1 tbsp avocado oil
- Dice Teton or chicken sausages until in small half circles. Dice white onion and sweet potato.
- While finishing cooking, crack eggs into a large bowl. Add egg whites, garlic, sea salt, and black pepper.
- Spray muffin pan with non-stick avocado oil. Using tongs, add 1-2 tbsp of cooked veggie/sausage mix to each muffin compartment.
- Next, pour mixed eggs over each muffin compartment until the compartment is ¾ full.
- Once all compartments are filled, transfer muffin pan to the oven and let cook for 20- 25 minutes or until muffins are raised and appear fully cooked.
- Remove from oven and let cool.
- These are the perfect on-the-go breakfast or snack option!
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