Spinach & Sausage Egg Muffins

Serves 6
Prep Time: 30 minutes


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Preheat your oven to 350oF (176oC) and grease a muffin pan with the oil.

In a pan over medium-high heat, cook the sausage until no longer pink, about 5 to 8 minutes. Break it up into little pieces as it cooks. Drain the excess drippings from the pan. Remove the pan from heat to let cool slightly.

In a mixing bowl whisk the eggs together with the broth (or water) and sea salt. Fold in the green onion, spinach, bell pepper, cilantro, and nutritional yeast.

Divide the sausage mixture evenly into the muffin tins and pour in the egg mixture. Bake for 20-22 minutes until the egg is firm to the touch and just brown around the edges. Let the egg muffins cool slightly before removing them from the pan. Enjoy!





1 1/2 tsp Extra Virgin Olive Oil
I lb Turkey Sausage (one tube)
4 cups Baby Spinach (chopped)
10 eggs
1/4 cup Vegetable Broth (can also use water)
1/4 tsp Sea Salt
1 stalk Green Onion (chopped)
1/2 Red Bell Pepper (chopped)
1 tbsp Nutritional Yeast
2 tbsp Cilantro (chopped)


Preheat the oven to 350oF (177oC). Grease ramekins with the oil.

In a blender, combine the oats, milk, maple syrup, egg, salt, baking powder, cocoa powder, protein powder, and half the peanut butter. Blend on high until very smooth, about one minute.

Divide the mixture evenly between the ramekins and bake for 25 to 27 minutes until cooked through and a toothpick inserted in the center comes out clean. Let cool slightly, top with additional peanut butter and enjoy!



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