Description
I made these sausage and scallion egg muffins for Better Connecticut during my Cook Once Meals All Week series! The best part of these egg muffins is you can use any of your favorite fillings. I love to use leftover sausage, zucchini, spinach, and tomatoes. These are great to freeze and just quickly microwave for your on-the-go breakfast. For those following the Paleo diet or are gluten free, these are the perfect recipe for you! Make a salad and enjoy for lunch or dinner!
Ingredients
- 3 cooked sausages, sliced
- 12 eggs
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup shredded fontina cheese (Optional)
- 2 scallions, chopped, or more to taste
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (Optional)
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 12