These are just so convenient to have on hand when you are having a busy morning and need to get out of the house in a rush. Just because you’re busy doesn’t mean you should skip breakfast, I am sure your mom has already told you.
I was looking for a breakfast idea I could easily re-heat or even just eat cold, and I found these. Â Feel free to customize them to your own taste by changing the ingredients. Â If your prefer bacon or chicken to sausage, or if you’d rather have olives and kale than spinach and peppers, than do that.
If you are not following a dairy-free diet you should definitely add cheese, tried them and without and in all honesty, the cheesy version kicked the non-cheesy version’s ass. Â But the dairy free ones were still good, better with some sort of sauce though. Â Try them with homemade guacamole or pesto. Â (Got a recipe for both on this site)
- 250 grams turkey or pork sausage, I used turkey
- 9 large eggs beaten
- 1/4 cup coconut milk
- 1 cup red pepper chopped
- 1/2 cup yellow onion, chopped
- 1 cup spinach, chopped
- 1 large garlic clove, minced
- 2 tbsp fresh oregano
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1 tsp dried parsley
- 2 tbsp aroma free virgin coconut oil, for frying and greasing
- Preheat oven at 350f degrees. Grease a muffin tin with coconut oil.
- In a frying pan over medium-high heat, cook sausage until about medium rare and transfer to a cutting board. Cut into small chunks and return to pan.
- Add coconut oil, chopped pepper and onion to pan and saute until onion is translucent.
- Incorporate spinach, garlic, parsley, fresh oregano and salt & pepper. Cook until spinach is wilted. Remove from heat.
- In a mixing bowl, whisk eggs until well beaten.
- Add sausage and vegetable mixture to eggs and mix well.
- Distribute mixture as evenly as possible between the 12 muffin moulds.
- Bake for about 2o minutes, more or less, depending on oven. Allow muffins to cool down for 10 minutes and remove from tin.