Sausage + Veggie Egg Muffins (Perfect For On The Go!)
 
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So easy, so portable, so nutrient-dense! Make these sausage & veggie egg muffins and eat them all week long.
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Recipe type: Breakfast, Lunch, Dinner, Snacks
Serves: 12-24 muffins
What you need
  • 8 eggs
  • 16 oz sausage (Vital Choice sells phenomenal sausage from humanely-raised pigs)
  • 1 red bell pepper, finely chopped (sauté first if you like softer peppers - I like a little crunch)
  • 1 cup cubed & boiled russet potato
  • ½ cup cheese (or dairy-free cheese) - optional
  • ¼ tsp. garlic powder
  • 1 tsp. oregano
  • ¼ tsp. salt
  • ¼ tsp. pepper
What to do
  1. Preheat oven to 350 degrees.
  2. Chop the potato into ½ inch cubes & place in boiling water until soft (a few minutes). Set aside.
  3. While potato is boiling, cook sausage on the stovetop. Drain drippings.
  4. Mix potato, sausage, bell pepper, cheese, and seasonings together.
  5. Whisk the eggs together, then combine eggs with other ingredients.
  6. Fill muffin cups ¾ full.
  7. Bake at 350 degrees for around 20-25 minutes, or until center is firm.
Recipe by Real Food Liz at https://realfoodliz.com/sausage-veggie-egg-muffins/