Egg Muffin Recipe

These egg muffins are low carb and easy to make ahead of time.  I have them for breakfast every morning during the week!

Ingredients

• 1 lb ground pork/beef sausage  (I’ll do maple flavored at times to switch it up)
• 1 cup egg whites
• 6 large eggs (I leave this out and only do egg whites)
• 1/2 red pepper, diced
• 3 tbs minced onion (I also leave this out)
• shredded Monterey jack cheese

Directions

• Preheat the oven to 350 degrees
• Brown the sausage till no longer pink
• Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
• Bake 22-25
• Remove from tins and serve right away or let cool and refrigerate or freeze

Make Ahead Egg Muffins