Sausage and Egg Muffins
- 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)
Preheat oven to 400 degrees F and spray a 12 count muffin tin with non-stick cooking spray.
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.
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.
Lastly, fold in chopped spinach and cooked ground turkey sausage, and stir until combined.
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.
Bake in the oven at 400 degrees for 12-15 minutes, or until the eggs are fully cooked through.
Let cool in the pan for 5 minutes on a wire cooling rack before removing and serving.