Quick, Healthy, and Gluten-Free Breakfast

Egg Muffins
inspirations: kalyn's kitchen and my home look book
Ingredients

• 10 eggs 
• 1/4 c. plain greek yogurt
• salt and pepper to taste
• dash red pepper flakes
• 1 tsp. tex joy seasoning (or any seasonings you prefer)
• 1-2 c. grated cheese
• 2-3 c. spinach
• 1 c. onion, chopped
• 1 c. mushrooms, chopped or sliced
• 1/4 c. sun dried tomatoes, minced
• 1 c. breakfast sausage

Directions

1. Preheat oven to 375 F.
2. Use 12 muffin pan, grease lightly with non-stick spray. Set aside.
3. In a bowl beat eggs. Add seasonings, yogurt, and cheese. Set aside.
4. Cook the sausage through. Fill the bottoms of each muffin cup with sausage.
5. Add spinach to pan and saute about 2-3 minutes, until slightly softened. Add to the whipped eggs.
6. Add mushrooms, onions, and tomatoes to pan and cook until slightly softened, about 5 minutes.Spread evenly over sausage.
7. Pour egg mixture on top of veggies and stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

*NOTE* Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.