Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 pound (225g) breakfast sausage, removed from casings
  • 1 cup (85g) fresh spinach, roughly chopped
  • 1/4 cup (30g) diced onion
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (0.5g)
  • 6 large eggs (approx. 300g)
  • 1/4 cup (60 ml) milk
  • 1/4 teaspoon garlic powder (1 g)
  • Salt and pepper to taste
  • 1/2 cup (60g) shredded cheddar cheese (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
  2. Heat olive oil in a large skillet over medium heat. Crumble sausage and cook until browned. Add onion and cook until softened. Stir in spinach and cook until wilted. Season with salt and pepper.
  3. In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
  4. Divide the sausage mixture evenly among the muffin cups. Pour the egg mixture over the sausage. Sprinkle with shredded cheese and red pepper flakes, if desired.
  5. Bake for 20-25 minutes, or until the eggs are set and lightly golden. A toothpick inserted into the center should come out clean.
  6. Let cool in the muffin tin for a few minutes before removing. Serve warm or store for later.