Meal prep these yummy sausage and egg “muffins” for a quick and easy savory breakfast. Great paired with toast, a bagel or in a wrap. Or enjoy on their own for a low carb high protein meal. Use a silicone muffin pan for non stick baking and they are even easier! (Make sure to use a cooking spray so they don’t stick to the pan if you are not using a silicone muffin pan.)
Makes 12 servings
Per muffin
145 calories
13g protein
2g carbohydrates
10g fat
Ingredient’s you’ll need:
- 12 large eggs
- 12 small Turkey or chicken breakfast sausages
- 120g shredded mozzarella cheese
- +salt and pepper to taste
Directions:
Preheat your oven to 375 degrees Fahrenheit.
Each muffin is 1 egg lightly whisked, 1 small sausage sliced, and 10g of shredded cheese + salt and pepper. Once you have filled your muffin pan, bake for 15-20 minutes or until cooked through and lightly golden on top. Allow to cool before storing in the refrigerator for up to 3-5 days. Make as little or as much as you need!