Freezer-Friendly Sausage & Egg Muffins

• Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with muffin liners (or use non-stick cooking spray)
• Brown and crumble sausage in a skillet. Drain.
• Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
• Add cooked sausage, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
• In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)
• Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
• Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
• As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
• Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.

How to freeze egg muffins:

• Let baked egg muffins cool down completely.
• Wrap them in plastic wrap individually and place them in a freezer-safe zip-lock bag. (They’ll last for up to 3 months when stored properly in the freezer.)

(adapted from tipbuzz.com)