I hope everyone’s not too tired of eggs yet with Easter just passing!
I’m certainly not.
Knowing that Easter was approaching, my dad stocked up on eggs (more than usual) in fear that they would all be sold out at the stores. So now we have a good 10 dozen eggs. Meaning, I’m “allowed” to use and eat a bit more than I usual am- yay!
Hence the egg “muffin” recipe this week 🙂
Italian Egg “Muffins”
1/3 cup plain, whole milk yogurt
1/4 cup bell or sweet pepper, chopped
1/4 cup onions, chopped
2 breakfast sausage links, precooked and chopped
1 tbsp basil
salt and pepper
Optional: marinara sauce
Optional: fresh spinach
Preheat the oven to 400 degrees and oil muffin tins. Combine all the ingredients together (except the sauce and spinach) and pour into tins. Bake at 18 minutes. If desired, serve over marinara sauce and spinach.