Muffin Tin Low Carb Breakfast Casserole
These Muffin Tin Low Carb Breakfast Casserole are the perfect size breakfast! Eat them on the run or freeze them for a quick breakfast all week long
Servings: 24 muffins
Ingredients
- 1 pound ground breakfast sausage
- 1 tablespoon minced garlic
- 2 cups bell peppers (diced)
- 1/2 cup yellow onion (diced)
- 2 cups spinach (chopped)
- 12 large eggs
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- 1/2 cup cheddar cheese (shredded)
Instructions
- Preheat oven to 375 degrees F and prepare a muffin tin with non-stick cooking spray and set aside.
- Ground and cook sausage in a skillet until fully cooked. Add garlic, peppers, and onions to the skillet and sauté with sausage for 2 minutes. Place this in your prepared muffin. Add chopped spinach into each muffin tin.
- In a separate bowl whisk eggs with salt and pepper. Pour egg into each muffin tin filling about 3/4 the way full. Top each one with cheese and bake for 20 minutes or until a fork can come out clean and eggs are cooked all the way through.
Nutrition
Calories: 113kcal | Carbohydrates: 1g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 121mg | Sodium: 201mg | Potassium: 133mg | Vitamin A: 815IU | Vitamin C: 17.1mg | Calcium: 39mg | Iron: 0.8mg