Loaded Egg Muffins
Egg muffins are so satisfying and super easy to make. Eggs from pasture-raised chickens have more protein and omega-3 fatty acids than those from conventional chickens. Get creative and substitute any kind of veggie you want. These will leave you full and happy!
- 10 eggs
- 1/2 lb ground beef
- 2 cup spinach (or dark greens)
- 1/2 bell pepper (any color)
- 2 green onions (diced)
- 2 tbsp avocado oil (or ghee)
- 1 tbsp water
- 1 tsp Dijon mustard
- 1/4 tsp salt and pepper (combined)
- 1 pinch favorite herb (pinch paprika, thyme, or rosemary on each muffin)
Preheat the oven to 350°F Crack the eggs into a large bowl. Add a ½ tablespoon water to make them fluffier. Add the mustard, salt, and pepper. Whisk well until blended and set aside. Cook the sausage with ghee or avocado oil on medium-high until browned and set aside. In the same skillet, cook the bell pepper and green onion on medium heat. Sauté for 2 minutes. Add dark greens and sauté for 2 more minutes until they are cooked down. Turn off the heat. Grease a muffin pan with ghee or avocado oil. Place the sausage at the bottom, then layer the pepper, onion, and greens evenly to the twelve muffin cups, about two-thirds of the way to the top. Pour the egg mixture to the top of each but don't overfill. Bake for twenty minutes or until cooked through.