Egg Muffins

I have been searching for some delicious and nutritious breakfast options, since I'm not a huge fan of cold cereal. These are perfect, and they store well in the fridge for a couple of days.

3 lean breakfast turkey sausage links (you could also use diced ham)
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese
* you could also add diced mushrooms, peppers, or other omlet-esque nuggets! *


Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.

In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.

Grease six muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.

Distribute cheese and sausage equally between each muffin cup.

Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.

You can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/egg-muffins-with-sausage-spinach-and-cheese/)