I was excited to see my friend’s egg muffin recipe she shared. I remember making these a while back when my baby was younger. However, it has been a while so I definitely wanted to revisit this recipe! So this morning, I did with what I had in stock (this is how you get creative last minute!). It is definitely a much healthier and inexpensive way to make your own recipe rather than buy McDonald’s or Starbuck’s version. This is fun for kids and also for busy mamas on the go. Maybe abuela would enjoy these too instead of her pan dulce in the mornings…DIJE QUE ALOMEJOR! Also, make extra to reheat all week long! Have fun!
How I made about 6 muffins this morning:
One handful of baby spinach leaves (about 1/2 cup) (yes, I add espinaca for everything, quiero ser como el popeye!)
2 roma tomatoes diced in small cubes.
About 1/4 cup of diced onion.
4 oscar meyer beef sausage links.
4 whole eggs. (you can also substitute half with egg whites only).
Pepper & Salt to taste.
I started with dicing up the veggies and cooking them in the pan. I added about 1 tsp of vegetable oil.
After thawing the sausage links in the microwave, I cut the sausage links in small pieces and added them to the frying pan.
In the meantime, I started to whisk the egg in a bowl. I added about 1/4 cup whole milk (can substitute with your choice of milk) and added pepper and salt.
Once the veggies and sausage was cooked, I added it to the bowl of egg.
I whisked all ingredients together.
After spraying the muffin pan with oil, I added the mix in each cup. Make sure not to leave room on top of each cup to leave room for the egg to expand.
Set the oven for 375 degrees.
Leave egg muffins for about 10-15 min. Poke with fork to check if it is cooked.
Finally, drizzle a bit of cheese on top for added flavor.