Egg Muffins

8  ounces		sausage
4  ounces		mushrooms, chopped
1  tablespoon		grass-fed butter
10		eggs
1  cup		1 cup spinach [recipe]
1/3  cup		shredded cheddar cheese
1  teaspoon		sea salt
1  dash		black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Egg Muffins ingredients. The serving size for any ingredient in Egg Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees. Line a 12-cup muffin pan with silicone muffin liners or grease the pan well with palm shortening or coconut oil. In a large skillet over medium heat, cook the sausage until no longer pink (about 8 minutes). Remove from the skillet and set aside. Saute the mushrooms or any other veggies you use in butter for a few minutes until they become soft. In medium bowl, beat the eggs, and add in the raw spinach, cooked vegetables, sausage and cheese. Season with salt, pepper and other seasonings as desired. Pour egg mixture into the muffin cups about halfway full. Bake for about 20 minutes, until they rise and start to brown on top. Remove from the oven and allow to cool for 10 minutes. If you didn't use silicone muffin liners, run a butter knife along the edges of the muffins before removing. Serve immediately or store in the fridge for up to 3 days or freezer for 3 months. Pack one up before heading out for the day.