Ingredients:
Avocado oil or Grass-fed butter
10 ounces Italian pork sausage, casings removed
1 cup chopped broccoli
1/4 cup sun-dried tomatoes
1/4 cup of diced onion
1 tbsp of pesto
10 large eggs
½ teaspoon salt
½ teaspoon ground black pepper
2 cloves of garlic
1 tsp of creole seasoning
Directions:
Lightly coat a large non-stick skillet with cooking spray, set over medium-high heat and add sausage.
Cook and crumble until the sausage is broken into small pieces, browned and cooked through.
Place broccoli in a medium microwave safe dish, splash on 2 tablespoons water, cover and microwave for 2 minutes.
Preheat oven to 350 degrees F and coat a 12-cup muffin tray (generously) with oil or butter.
Combine eggs, pesto, salt, garlic, and pepper in a large bowl and whisk well Pour egg mixture through a fine mesh sieve into a large measuring cup.Divide the sausage and vegetables evenly among the muffin tins.
Pour the egg mixture over the sausage and veggies, dividing evenly.
Sprinkle on creole seasoning. Bake the egg muffins until puffed and cooked through, 20 to 23 minutes.
Let cool in the muffin tins until warm.
Enjoy!
Fit Chic