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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Active Time:25 minsTotal Time:50 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:50 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
1tablespooncanola oil
6ouncespork breakfast sausage
4ouncescremini mushrooms, thinly sliced (about 2 cups)
8largeeggs
2/3cupwhole milk
1/2teaspoonground pepper
1/4teaspoongarlic powder
1/4teaspoononion powder
1/4teaspoonsalt
DirectionsPreheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook, stirring often and breaking into crumbles, until browned and cooked through, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving the drippings in the pan. Reduce heat to medium; add mushrooms and cook, stirring occasionally, until softened and browned in most spots, 6 to 8 minutes. Add spinach; cook, stirring constantly, until wilted, about 30 seconds. Transfer the vegetable mixture to the plate with the sausage. Let cool for 5 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielMeanwhile, whisk eggs, milk, pepper, garlic powder, onion powder and salt in a large bowl until thoroughly blended. Stir in the cooled sausage and mushroom mixture. Divide the mixture among the prepared muffin cups, about 1/4 cup each.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielBake, rotating the pan front to back once, until puffed and set, 14 to 16 minutes. Let stand for 5 minutes before removing the egg bites from the pan.To make aheadRefrigerate in an airtight container for up to 3 days or wrap individually in plastic and freeze for 1 month. To reheat, remove plastic, cover with a damp paper towel and microwave until hot, about 1 minute.EatingWell.com, July 2024
Directions
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook, stirring often and breaking into crumbles, until browned and cooked through, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving the drippings in the pan. Reduce heat to medium; add mushrooms and cook, stirring occasionally, until softened and browned in most spots, 6 to 8 minutes. Add spinach; cook, stirring constantly, until wilted, about 30 seconds. Transfer the vegetable mixture to the plate with the sausage. Let cool for 5 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielMeanwhile, whisk eggs, milk, pepper, garlic powder, onion powder and salt in a large bowl until thoroughly blended. Stir in the cooled sausage and mushroom mixture. Divide the mixture among the prepared muffin cups, about 1/4 cup each.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielBake, rotating the pan front to back once, until puffed and set, 14 to 16 minutes. Let stand for 5 minutes before removing the egg bites from the pan.To make aheadRefrigerate in an airtight container for up to 3 days or wrap individually in plastic and freeze for 1 month. To reheat, remove plastic, cover with a damp paper towel and microwave until hot, about 1 minute.
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook, stirring often and breaking into crumbles, until browned and cooked through, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving the drippings in the pan. Reduce heat to medium; add mushrooms and cook, stirring occasionally, until softened and browned in most spots, 6 to 8 minutes. Add spinach; cook, stirring constantly, until wilted, about 30 seconds. Transfer the vegetable mixture to the plate with the sausage. Let cool for 5 minutes.
Meanwhile, whisk eggs, milk, pepper, garlic powder, onion powder and salt in a large bowl until thoroughly blended. Stir in the cooled sausage and mushroom mixture. Divide the mixture among the prepared muffin cups, about 1/4 cup each.
Bake, rotating the pan front to back once, until puffed and set, 14 to 16 minutes. Let stand for 5 minutes before removing the egg bites from the pan.
To make aheadRefrigerate in an airtight container for up to 3 days or wrap individually in plastic and freeze for 1 month. To reheat, remove plastic, cover with a damp paper towel and microwave until hot, about 1 minute.
To make ahead
Refrigerate in an airtight container for up to 3 days or wrap individually in plastic and freeze for 1 month. To reheat, remove plastic, cover with a damp paper towel and microwave until hot, about 1 minute.
EatingWell.com, July 2024
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Nutrition Facts(per serving)232Calories17gFat4gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
