Egg Muffins

8  ounces		sausage
4  ounces		mushrooms, chopped
1  tablespoon		grass-fed butter
10		eggs
1  cup		1 cup spinach [recipe]
1/3  cup		shredded cheddar cheese
1  teaspoon		sea salt
1  dash		black pepper

Tip: For nutritional information on all the ingredients in Egg Muffins just click on each ingredient name. Then adjust the serving size for any Egg Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees. Line a 12-cup muffin pan with silicone muffin liners or grease the pan well with palm shortening or coconut oil. In a large skillet over medium heat, cook the sausage until no longer pink (about 8 minutes). Remove from the skillet and set aside. Saute the mushrooms or any other veggies you use in butter for a few minutes until they become soft. In medium bowl, beat the eggs, and add in the raw spinach, cooked vegetables, sausage and cheese. Season with salt, pepper and other seasonings as desired. Pour egg mixture into the muffin cups about halfway full. Bake for about 20 minutes, until they rise and start to brown on top. Remove from the oven and allow to cool for 10 minutes. If you didn't use silicone muffin liners, run a butter knife along the edges of the muffins before removing. Serve immediately or store in the fridge for up to 3 days or freezer for 3 months. Pack one up before heading out for the day.