|1 Tbsp||Olive Oil|
|1 Clove||Garlic, Minced or Pressed|
|1/4 Cup||Mushrooms, Sliced|
|1/4 Cup||Cherry Tomatoes, Sliced|
|3 Each||Eggs, Beaten|
|1 Each||Pre-cooked Chicken Sausage, Sliced into Thin Coins|
|Parchment Paper or Olive Oil Spray|
Total Fat: 9g
Saturated Fat: 2g
Sodium: 260 mg
Carbohydrates: 3 g
Dietary Fiber: 0g
Add spinach and cook until wilted. Let cool and set aside.
Slice precooked chicken sausage and brown on each side over medium heat.
Preheat oven to 350F. Line a muffin tin with parchment paper circles or muffin holders.
In a medium bowl, beat 3 eggs. Once the sausage and veggies have cooled, add to egg mixture and combine.
Divide evenly between the 4 muffin cups. Bake for 20-22 minutes.
Servings per recipe: 4