Chaos in the Backyard

Ingredients

Makes 12 muffins

• 10 large eggs
• 8 oz chicken maple sausage (or any sausage you like), cooked and chopped
• 1 cup shredded cheddar cheese
• 1 cup fresh baby spinach, chopped
• 1 bell pepper, diced
• 1/4 cup onion, finely diced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooking spray

Instructions

1. Preheat oven to 375°F.
2. Spray a 12-cup muffin tin with cooking spray.
3. Cook the chicken sausage according to package directions. Chop into small pieces.
4. Dice the pepper and onion and rough chop the spinach.
5. Divide the sausage, vegetables, and cheese evenly in the muffin cups.
6. Whisk the eggs with garlic powder, salt, and pepper.
7. Pour the egg mixture evenly into each muffin cup, filling each about 3/4 full.
8. Bake for 18–22 minutes, until the eggs are completely set.
   • The texture is A LOT better if you water bath cook them. Just add a sheet pan halfway filled with water under the eggs.
9. Let cool for 5 minutes before removing from the pan.
10. Refrigerate for up to 4 days.

To reheat: Microwave 30–60 seconds, depending on your microwave.

Serving

I’m having 3 muffins for breakfast each day Monday through Thursday.