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–+ servings

Loaded Baked Egg Omelet Muffins High-Protein

Gentle Tummy
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Ingredients
  

  • 12 eggs
  • 2 cups shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 2 cups baby spinach
  • 1 cup mushrooms
  • 1/2 teaspoon salt
  • 1 roma tomato
  • 4 turkey sausage links
  • 2 green onion stems

Seasonings:

  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • dash onion powder
  • dash garlic powder
  • dash pepper

Instructions
 

  • Preheat your oven to 350°F.
  • Dice the mushrooms, sausage links, and green onions into small pieces. 
  • Dice the tomato. Spread the tomato pieces on a paper towel, roll them up, and gently squeeze to remove excess moisture.
  • Spray a frying pan with oil and drop in the diced mushrooms. Turn the heat to medium. Sprinkle dashes of paprika, onion powder, garlic powder, salt, and pepper on the mushrooms. Stir the mushrooms occasionally as they cook in the pan. They will reduce in size. Once brown, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture.
  • Spray a frying pan with oil and drop in the spinach leaves. Turn the heat to medium. Sprinkle dashes of onion powder, garlic powder, and salt on the spinach. Stir the spinach leaves occasionally as they cook in the pan. They will reduce in size. Once shriveled, remove them from the pan and spread them on a plate lined with a paper towel to absorb excess moisture. 
    Allow the spinach to cool for a few minutes. Then transfer them to a cutting board and dice them into smaller pieces. Mainly the spinach stems.
  • Use a standard-size grater to grate 2 cups of cheddar cheese. Then use a smaller zesting shredder to shred 1/2 cup of parmesan cheese. You can use pre-shredded cheese for either of these.
  • Combine 9-12 eggs with paprika and salt and whisk until blended. You can start with nine eggs. Then you mix more eggs if needed once you begin to fill your muffin cups. 
  • Spray your muffin pan with non-stick cooking spray. Then, layer your ingredients in the cups in this suggested order: grated cheddar cheese, mushrooms, sausage, spinach, tomatoes, and cheddar cheese.
    Then pour the egg mixture into each cup, filling them barely to the top. Then sprinkle on the parmesan cheese and diced green onions.
  • Bake the muffins in a 350°F oven for 25-30 minutes or until the edges and tops of the muffins begin to brown. They will have a raised dome top when they come out of the oven. Allow them to cool for about ten minutes before serving. They will deflate and become flat across the top.
    You can store them in the fridge for one week.

Video

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