Who knew that four ingredients and 30 minutes could make a week’s worth of delicious and healthy breakfasts? Unless you’ve got a crowd on your hands, that is. It would take a family of 5 less than 2 minutes to polish these off (and to be honest, they’d be clamoring for more because these things are THAT good).
And with bikini season creeping up on us, it seems like this is the perfect time to share my not-so-naughty “secret” recipe. So I’m gonna spill it.
Turkey Sausage (I used about 8 oz. of Jennie-O brand)
1/2 a red bell pepper, diced
2 green onions, sliced (toss out the onion part at the bottom)
Olive oil & Non-stick spray
Preheat your oven to 350° F.
In a large bowl, beat together the 12 eggs.
Meanwhile, brown up the sausage on the stove (I used 1/2 of the package above). Chop it up as it browns so that you have lots of little crumbles.
Once the meat is cooked through, add it to the egg mixture.
Add some olive oil to the pan (the same one you cooked the meat in, because doing dishes sucks). Sauté up the peppers and onions for about 5 minutes, or until slightly softened. Some leftover crispy bits of sausage might get mixed in, but that’s ok- it just adds to the flavor.
Add the veggies to the egg and sausage mixture. Spray a muffin tin with non-stick spray and fill each with an equal amount of egg.
Bake for 20 minutes. They’ll pop up a bit towards the end, but settle back down as they cool off.
Suitable for enjoying with friends (and champagne) or gobbling in your car on the way to work. You could even naughty them up a bit with some bacon and cheese, but I’m totally serious when I say they don’t even need it .
I’d never lie to you.