These savory bite sized breakfast muffins are packed with protein and tons of flavor. If you're running a Turkey Trot this Thanksgiving, whip these up to enjoy either pre or post race! They're the perfect way to fuel for a run without feeling as stuffed as a Thanksgiving turkey as well as a great snack to enjoy after the miles have been run. Additionally, add these to your next weekend brunch spread or holiday pajama party breakfast. I don't usually like leftover eggs, but these egg muffins taste just as good heated up in the microwave. When I made these a few weeks ago, we had breakfast for a few days and they are perfect for busy mornings to grab on the go!
To make these 100% Paleo, take out the parmesan, although I do think the little bit of cheese makes these extra tasty!
Italian Sausage + Parmesan Egg Muffins
1 dozen eggs, whisked
1 lb. mild Italian sausage, ground (or removed from casings)
1/2 yellow onion, diced
1/4 cup grated parmesan cheese
1/4 cup half and half
1/4 tsp. baking powder
salt and pepper, to taste
Preheat oven to 400 degrees.
In a skillet over medium-high heat, saute sausage until cooked through, about 8 minutes. Drain and set aside. In the same skillet, saute onions for 3-5 minutes, until translucent and fragrant.
In a large bowl, whisk eggs and combine sausage, sauteed onion, parmesan, half and hald, baking powder and season with salt and pepper. Pour into to compartments of a non-stick or well greased muffin tin.
Bake for 12-15 minutes.