On-the-Go Egg MacMuffins

This recipe is great because you can make a bunch of servings to take with you later in the week if you’re on the go. It’s also pretty healthy, and is good protein!

• A Dozen Eggs
• 1 Cup Diced Veggies (i.e. onions, tomatoes, bell peppers, zuhhchini, etc.)
• 1/4 cup ground chicken sausage (I used Andouille)
• 1/2 cup cheese (I used half feta and half shredded cheddar)
• Cooking Spray

1. Preheat the oven to 350F.
2. Spray a 12-muffin baking sheet with cooking spray so the egg muffins won’t stick.
3. Divide the veggies and sausage evenly into the baking sheet.
4. Crack one egg for each muffin.
5. Using a fork, carefully mix the egg whites with the veggies and meat so they are mostly combined. (This will help ensure they hold together after baking.)
6. Sprinkle cheese evenly over the top of the eggs.
7. Place in the oven for about 20 minutes, or until cooked all the way through.
8. Cool before removing from pan. (Otherwise they may fall apart)
9. Bon appetite!

February 1, 2014. Tags: breakfast, eggs, healthy, kenziescookin, omelette, protein, vegetables, veggies. 30 Minutes or Less, Breakfast, Chicken, healthy. 1 comment.