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Omelet Muffins with Sausage and Cheese

"These omelet muffins are easy to make ahead for a delicious and ultra-quick breakfast."

Ingredients :

• 1 (6 inch) turkey sausage, diced
• 1 tablespoon light olive oil
• 1 (6 ounce) can mushroom stems and pieces, drained
• 1 cup diced red onion
• 1 cup diced red bell pepper
• 1/2 teaspoon salt, divided
• ground black pepper to taste
• 12 eggs
• 1 cup shredded Mexican cheese blend
• 1 cup chopped fresh spinach
• 1/2 cup milk
• 1/3 cup chopped fresh chives

Instructions :

Prep : 20M	Cook : 24M	Ready in : 50M

• Heat a skillet over medium heat. Cook sausage until browned, about 5 minutes. Transfer to a bowl.
• Heat oil in the same skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper with 1/2 the salt and pepper until vegetables are tender, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk eggs with remaining salt and pepper in a large bowl. Add shredded Mexican cheese blend, spinach, milk, chives, and the sauteed sausage and vegetables.
• Fill each muffin cup no more than 3/4 full with the egg mixture using an ice cream scoop.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

Notes :

• Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days. Wrap the rest and toss in freezer for a quick weekday breakfast (just microwave to reheat).

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