Ingredients

The following ingredients have 4 Servings
  • 8 eggs
  • .5 cup egg whites
  • .75 lb chicken breakfast sausage
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 2 cups shredded carrots
  • 1 cup microgreens
  • 1/4 cup 2% milk (I used 2% but any will work)

Instruction

  • Preheat oven to 350F and grease a muffin pan
  • Brown breakfast sausage in skillet over medium 5-8 minutes (until no longer pink.)
  • Beat eggs and seasonings together. Fold in shredded carrots and microgreens (to the eggs)
  • Divide egg mixture evenly in muffin pan, top with breakfast sausage.
  • Bake egg muffins for 30 to 35 minutes or until eggs are fully set.
  • Remove from oven and let cool at least 5 minutes (so they shrink and easily remove from muffin tin.)