Spinach + Sausage Egg Muffin Recipe

Spinach + Sausage Egg Muffins (High-Protein + Blood Sugar Balanced)

Ingredients

• 1 tbsp olive oil

• 1 lb pork sausage (or turkey/chicken)

• 2 cups spinach, chopped

• 16 eggs

• 1/2 cup water or milk of choice

• 1/2 tsp sea salt

• 2 green onions, chopped

Directions

Preheat oven to 350°F and grease a muffin tray.

In a pan over medium heat, cook sausage until browned and fully cooked. Break into small pieces as it cooks. Drain excess grease if needed, then add spinach and cook until wilted. Remove from heat and let cool slightly.

In a bowl, whisk together eggs, water (or milk), and sea salt. Fold in green onions and sausage mixture.

Divide evenly into muffin tray and bake for 15–18 minutes, until set and lightly golden on top. Let cool slightly before removing.

Notes

Store in the fridge up to 3 days for easy grab-and-go breakfasts.

Simple, balanced, and built to support steady energy throughout the day.