This recipe is Whole30, Paleo, Gluten, and Dairy Free.
These Sausage & Sun Dried Tomato Egg Muffins are so perfect for Sunday Brunch and also make an easy on the go breakfast! The whole family loves these and they filled with so many wonderful flavors! You can play around with this recipe and add your own favorites. Bacon instead of sausage, arugula instead of spinach, diced tomatoes instead of sun dried! The options are endless!
1/4 cup unsweetened almond milk
4 breakfast sausage, sliced - I like Jones Dairy Farm no sugar pork)
1 cup spinach, chopped
1/4 cup sun dried tomatoes, not in oil, diced
2 tblsp nutritional yeast, I like The New Primal
1/2 tsp salt
1/2 tsp pepper
6-8 fresh basil leaves, chopped
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
Preheat oven to 350 degrees.
Spray muffin tin with oil.
Whisk eggs with milk, salt and pepper.
Add sausage to the bottom of the muffin tin cups.
Add spinach and basil.
Sprinkle nutritional yeast.
Pour egg mixture over.
Bake 30-35 minutes or till center feels firm to touch but not hard.