Home > Recipes > “Green” Egg-Sausage Muffins

“Green” Egg-Sausage Muffins Snack

PP say Yes Phase 2 Recipe Phase 3 Recipe

PHASES: 2-3

SERVES: 12 (muffins)

TOTAL TIME: 50 minutes (15 prep, 35 cooking)

Ingredients

1 pound Diestel Farms Turkey Italian Sausage or Turkey Chorizo

One 10-ounce bag chopped organic frozen spinach (or chopped kale)

5 pastured or omega-3 egg

2 tablespoons extra-virgin olive oil or perilla oil

2 cloves garlic, peeled, or 1 teaspoon garlic powder

2 tablespoons Italian seasoning

2 tablespoons dried minced onion

1/2 teaspoon sea salt, preferably iodized

½ teaspoon cracked black pepper

I know how challenging breakfast can be when you begin the Plant Paradox Program, but this recipe is so easy, tasty, and portable that you just must try it! I like to put paper liners in the muffin pans, but they are not essential. Diestel Farms Turkey Italian Sausage or Turkey Chorizo, made from pastured turkey, is available at Whole Foods or other fine markets. Keep leftovers in a covered glass casserole in the fridge or wrapped in wax paper in the freezer. You can reheat frozen muffins in the microwave, on high for 1 minute or until warm/hot to the touch. Or simply carry one to work and it will defrost by lunchtime. Peel off the liner and enjoy!
MAKING THE MUFFIN

Heat the oven to 350°F. Line a standard-size 12-cup muffin tin with paper liners. 

 Crumble the sausage or chorizo and put in a non-Teflon frying pan. 

 Cook over medium-high heat, stirring frequently, until browned, about 8 to 10 minutes. Set aside. 

 With a sharp knife, poke small holes in the bag of spinach, put in a microwavable bowl, and place in the microwave on high for 3 minutes. 

Cut a tiny edge off the corner of the bag, and squeeze as much water out of the bag as possible. 

 Place the drained spinach, eggs, olive oil, garlic, Italian seasoning, onion, salt, and pepper in a high-speed blender and pulse/blend for about 1 minute, or until thoroughly mixed. Transfer to a large bowl and stir in the sausage until well mixed.  

Fill the muffin tins to just beneath the rim. Bake for 30 to 35 minutes, until the tops start to brown. Remove from the oven and let cool before removing individual muffins from the liner. 

VEGAN VERSION

 Replace the eggs with 5 Vegan Eggs; substitute 1 block of tempeh, coarsely chopped, for the sausage, adding 1 teaspoon fennel seeds. 

VEGETARIAN VERSION

 Substitute Quorn Grounds for the sausage. There is no need to fry them. Instead, briefly defrost and add to the spinach-egg mixture with 1 teaspoon fennel seeds. 

go back