Sausage and Scallion Egg Muffins

I made these sausage and scallion egg muffins for Better Connecticut during my Cook Once Meals All Week series! The best part of these egg muffins is you can use any of your favorite fillings. I love to use leftover sausage, zucchini, spinach, and tomatoes.

These are great to freeze and just quickly microwave for your on-the-go breakfast. For those following the Paleo diet or are gluten free, these are the perfect recipe for you! Make a salad and enjoy for lunch or dinner!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Step: 2

Pulse sausage into small pieces a mini food processor, about 5 times.

Step: 3

Whisk eggs in a large bowl; season with salt and pepper. Fold in sausage, fontina cheese, scallions, parsley, basil, oregano, garlic powder, and red pepper flakes.

Step: 4

Fill lined muffin cups evenly with egg mixture.

Step: 5

Bake in the preheated oven until golden brown, 15 to 17 minutes.

Per Serving: 108 calories; protein 8.3g; carbohydrates 1g; fat 7.9g; cholesterol 194.7mg; sodium 287.5mg.

Eating best breakfast to start the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to make on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feel full all day , and not want likely grab a side food out of the street food before lunchtime.

Make fruit a at 7.00 clock habit is simple . Simply put the fruit in your refrigerator next to the sweet drink or on the bench next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.