Sundays are slow days for us. We leisurely rise, sip some coffee, and pull ourselves together to go to church. I usually just eat something light before we go – this morning was a sliced apple with all-natural peanut butter (ingredients: peanuts ((imagine that!))) and a sprinklin’ of sea salt. When we get home, I like to make a brunch-style meal: waffles, Turkey Sausage Gravy with roasted potatoes, or a frittata. We brunch and then perhaps, have a snack mid-day, and finish with a nice Sunday dinner.
This morning, I decided to make some egg muffins. I love making these because they are so quick and versatile. Sometimes, I make them in preparation for the week to have a quick, hearty bite as we are headed off to work or school. You can do any number of combinations with these: ham, chive, & cheddar, assorted veggies, caramelized onion & bacon, anything your heart desires. Today, I had a taste for sausage, spinach, and feta.
I make my own breakfast sausage, generally, because A) it’s kind of tough to find a decent, clean sausage. Most sold contain things like BHT, MSG, and nitrates. Leave the acronyms out of my food, mmkay? B) It’s super easy and quick, and C) I like to season it myself. Hey, I think I’m pretty darn good with flavor, and making things taste delicious, so. . .there it is. You can definitely sub your own sausage in here, but the recipe for mine is here for your pleasure. Do what you will.
The filling to egg ratio here is key. These are not too eggy, and you should get a good taste of everything in each bite. However, change these up! Add whatever you’d like with the same amount of egg, and bake for just as long.The possibilities are endless! After all, you are the master of your fate, and the captain of your soul. You know, at least in egg muffin world, anyway.
Sausage, Spinach, and Feta Egg Muffins (click title for a printable recipe)
Makes 1 dozen muffins
1 pound ground pork
2 teaspoons poultry seasoning
½ teaspoon sea salt
⅛ teaspoon ground cloves
⅛ teaspoon fresh nutmeg
pinch of cayenne pepper
freshly ground black pepper, to taste
1 clove garlic, minced
1 teaspoon extra virgin olive oil, if needed
1 large shallot, chopped, (about 2 Tablespoons)
4 cups, loosely packed, spinach, coarsely chopped
½ cup crumbled feta (optional)
6 eggs, whisked
sea salt & pepper to taste
Preheat oven to 350*. Heat large skillet over high heat. Add pork, and seasonings, through red and black pepper. Cook, breaking up meat with the back of a spoon to crumble. When almost browned, add minced garlic and cook for an additional minute, or until cooked through. Transfer to a large bowl, leaving any drippings behind. Turn down heat to medium-high. Add additional teaspoon of olive oil, if needed. Add shallots and cook, stirring occasionally, until translucent and tender, about 2 minutes. Add chopped spinach and cook until just wilted. Season with a pinch of salt and pepper. Transfer to bowl with sausage. Add feta, and stir to combine. Allow to cool slightly. Add whisked eggs to bowl and combine well. Season with salt & pepper. Add mixture to a greased 12 cup muffin tin, filling each about ¾ of the way. Bake in 350* oven for 20 minutes, or until set and cooked through. Allow to sit in the tin for 2-3 minutes, then slide a butter knife around the edges to loosen and remove.