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Sausage & Veggie Omelette Bites, Thm S
Make ahead sausage and veggie egg bites.
Prep Time: 00:15
Cook Time: 00:25
14 eggs 1/3 c unsweetened, plain almond milk
few dashes hot sauce
1 lb bulk breakfast sausage
1 c frozen chopped spinach, thawed and squeezed of its water
1 small zucchini, diced
1/4 c grated radishes
1/4 c diced red bell pepper
1 - 2 vine tomatoes, seeded and diced
2 - 3 scallions, thinly sliced
salt and pepper
1Preheat oven to 375.
2Brown the sausage and set aside to cool.
3Sauté the zucchini, bell pepper, radishes, and spinach together for about 5-7 minutes or until the radishes begin to soften. Turn off the heat, cool slightly, then add the tomatoes, scallions, and a touch of salt and pepper. Toss the sausage into the veggie mixture and set aside.
4Line your muffin pan with either paper liners or silicone liners. Add one big spoonful of the sausage/veggie mixture to each cup.
5Scramble the eggs with the almond milk, hot sauce, salt and pepper.
6Pour the egg mixture a little at a time into each cup, filling it 3/4 of the way.
7Bake at 375 for 20-25 minutes, or until lightly browned and firmly set.
8Enjoy right away or refrigerate in zip-top bags for mornings during the week. Reheat gently in the microwave for about 30-45 seconds.
Credit: Erin Murray, My Fling with Food
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