Garden Veggie Egg Muffins
Recipe and photos by La Terra Fina
Ingredients
- Cooking spray
- 8 ounces breakfast sausage, casings removed if needed
- 1 packed cup baby spinach, roughly chopped
- 10 large eggs
- 1 (10-ounce) container La Terra Fina Garden Veggie Cottage Cheese Dip & Spread
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup drained and diced roasted red peppers
- ½ cup shredded sharp cheddar cheese
- Sliced chives, for serving
Made With
Garden Veggie Cottage Cheese Dip & Spread
Instructions
- Preheat the oven to 350°F. Generously coat a standard 12-cup muffin pan with cooking spray.
- Add the sausage to a skillet over medium heat. Cook, breaking it into small crumbles, for 6–8 minutes or until browned and cooked through.
- Add the spinach and cook for about 1 minute, just until wilted. Remove the skillet from the heat and allow the mixture to cool slightly.
- Combine the eggs, Garden Veggie Cottage Cheese Dip & Spread, salt and black pepper in a deep bowl or large measuring cup. Blend with an immersion blender until smooth, about 30 seconds.
- Divide the sausage mixture and roasted red peppers evenly among the muffin cups.
- Pour the egg mixture into the cups, filling each approximately three-quarters full. Sprinkle the cheddar cheese over the tops.
- Bake for 18–22 minutes, or until the centers are set and the edges are lightly golden.
- Cool in the pan for 5 minutes, then loosen the muffins with a thin knife. Garnish with sliced chives and serve warm.
Make Ahead: Refrigerate the egg muffins in an airtight container for up to 4 days or freeze for up to 2 months. Microwave refrigerated muffins for 30–45 seconds. Reheat frozen muffins for 60–90 seconds, checking at 30-second intervals.
Made With
