Sip, Scroll, and Learn (Midlife Edition)

Prep time: 10 minutes
Cook time: 20–25 minutes
Servings: 16 muffins

These tasty breakfast muffins are the perfect make-ahead meal for busy mornings. Just whip up a batch or two to freeze over the weekend, and you’ll have a hearty, satisfying breakfast ready to grab, defrost, and go!

Ingredients

• 12 oz. spicy bulk pork sausage
• 12 large eggs
• 4 oz. baby Portobello mushrooms, cleaned and chopped
• 3 large green onions, thinly sliced (green portion only)
• 8 oz. four-cheese Mexican blend, finely shredded, divided
• Sea salt and black pepper, to taste
• Non-stick cooking spray

Special Equipment:

• Two 12-cup muffin tins

Directions

1. Preheat the oven to 350˚F.
2. Crumble sausage into bite-sized pieces in a large skillet. Cook over medium heat until no longer pink, about 5–7 minutes. Remove from heat and carefully drain excess fat.
3. Crack eggs into a large bowl and beat thoroughly with a fork. Add cooked sausage, mushrooms, green onions, and half of the cheese blend. Season with salt and pepper, and stir vigorously to combine.
4. Spray muffin tins thoroughly with non-stick cooking spray. Scoop ¼ cup of egg mixture into each opening. Top each cup with the remaining cheese. (Batch yields approximately 16 muffins.)
5. Bake for 20–25 minutes, or until eggs are set. Remove from oven and cool slightly before removing from pan. Serve immediately or freeze for later.

Pro Tips & Swaps

• Swap spicy sausage for mild or turkey sausage for a lighter version.
• Add diced bell peppers or spinach for extra veggies.
• Use cheddar or mozzarella instead of the Mexican cheese blend.

Storage Tips

• Store in an airtight container in the fridge for up to 4 days.
• Freeze in freezer-safe containers for up to 3 months. Reheat in the microwave or oven.

Nutrition per Serving (approximate)

• Calories: 180
• Protein: 13g
• Carbs: 2g
• Fiber: 0g
• Fat: 13g