Sausage and Egg Muffins

Recipe:

• 14 large eggs
• 1 pound salt and pepper sausage
• 2 cups fresh spinach, chopped
• 1 tsp Mrs. Dash Onion & Herb Seasoning 
• black pepper, to taste
• 3–4 drops of hot sauce (optional, if desired)

Step 1
Preheat oven to 400 degrees F and spray a 12 count muffin tin with non-stick cooking spray.

Step 2
Next, cook your ground turkey sausage in a large skillet over medium-high heat, until fully cooked and brown. Drain your meat and set aside.

Step 3
In a large mixing bowl, whisk 14 large eggs until smooth. Add in 1 tsp onion and herb seasoning, and pepper to taste. If you like a little kick, add in a few dashes of hot sauce. Whisk until combined.

Step 4
Lastly, fold in chopped spinach and cooked ground turkey sausage, and stir until combined.

Step 5
Use a medium cookie scoop to fill each muffin tin with the sausage and egg mixture. I usually fill them so that they are almost full because they will shrink slightly when they bake. You should also have enough mixture leftover for 2-4 additional muffins.

Step 7
Bake in the oven at 400 degrees for 12-15 minutes, or until the eggs are fully cooked through.

Step 8
Let cool in the pan for 5 minutes on a wire cooling rack before removing and serving.