Sausage & Bell Pepper Egg Muffins

I’ve been on a kick recently of experimenting and having fun in the kitchen. After 6 weeks of pretty much eating tilapia, broccoli, and asparagus all day every day, my taste buds need a little bit of variety.

I wanted to create a protein-packed on-the-go snack that I could eat quickly in between clients. So, I whipped these super easy egg muffins up and they’re definitely going to be something I make again!

Ingredients

• 1 cup diced bell peppers
• 2 links (3 oz. each) precooked chicken sausage, diced (I used Applegate Organic)
• 12 eggs, beaten

Instructions

• Preheat oven to 400 degrees.  Prepare a 12 cup muffin tin with cooking spray.   
• Place about 1 tablespoon each of peppers and sausage in each muffin cup. 
• Pour eggs over the peppers and sausage, filling each cup about 1/2 to 2/3 full.
• Bake for 15-18 minutes, until eggs are completely set.  The eggs will puff up while baking, and settle once cooled.

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Original Recipe here