Drop that Egg McMuffin! A quick and easy breakfast doesn’t need to come from the golden arches. With this quick, simple and freezer-friendly recipe, you can prep your breakfast for the week ahead. These delicious muffins have just a fraction of the sodium of traditional premade breakfast sandwiches, so breakfast on-the-go just got a whole lot healthier!

Ingredients:
• 3 lean breakfast turkey sausage links
• 5 egg whites
• 2 whole eggs
• ¼ cup skim milk
• Salt and pepper, to taste
• ¼ cup fresh chopped spinach
• ¼ cup shredded sharp cheddar cheese

Directions:
1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into ½ inch pieces. Set aside.
2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into muffin cups.
4. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go around each egg with a butter knife. Serve warm.

*Note: you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave. Or freeze.

Nutrition Information: Yield: 6, Serving Size: 1 muffin, Calories: 86, Fat: 5 g, Carb: 1 g, Cholesterol: 88mg, Sodium: 240 mg, Fiber: 0 g, Protein: 9 g, Exchanges: 1 meat and ½ fat. 

Source and printer-friendly version: http://www.twopeasandtheirpod.com/egg-muffins-with-sausage-spinach-and-cheese/