Gluten-Free Egg Muffins Eggs

Ingredients

• 6 Eggs
• 1/4 cup Milk (dairy or non-dairy)
• 1/2 cup Cooked sausage (crumbled)
• 1/2 cup Shredded cheddar cheese
• 1/4 cup Diced bell pepper (any color)
• 1/4 cup Diced onion
• 1/2 cup Chopped spinach
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper
• 1/4 teaspoon Garlic powder
• 1 teaspoon Olive oil or cooking spray

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin with olive oil or cooking spray.

2. 2

   In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.

3. 3

   Add the cooked sausage, cheddar cheese, bell pepper, onion, and spinach to the egg mixture. Stir to distribute evenly.

4. 4

   Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.

5. 5

   Bake for 20-25 minutes, or until the egg muffins are set and lightly golden brown on top.

6. 6

   Let the muffins cool in the tin for a few minutes before removing them. Serve warm.