Egg & Vegetable Muffins (makes 12)
It’s finally Friday! What are your weekend plans? For the CentroNía Food & Wellness Department, we are getting ready for tomorrow’s cooking lesson. For now, the menu is a secret, so stay tuned for our post very soon!
Nevertheless, summers in DC is great to go exploring, kayaking at the Potomac River or simply looking at the wonderful farmers markets. We are very lucky to have a Farmers Market right at the Columbia Heights Civic Plaza. It is a great and free place to let children touch and feel fresh fruits and vegetables straight from the ground!
Before any of this action, the most important thing is breakfast (of course!) A healthy and filling breakfast starts your day is and these egg & vegetable muffins are what gives you energy for fun under the hot summer weather. Don’t forget to drink more water too!
- Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
- In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach, green onions, and tomatoes
- Grease 12 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
- Distribute cheese and sausage equally between each muffin cup.
- Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
- Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.
credits: pinterest