muffin tin omelets with veggie sausage and sun dried tomatoes

Breakfast

Muffin Tin Omelets with Veggie Sausage & Sun Dried Tomatoes

Let your muffin tin help you meal-prep a week's worth of protein-rich vegetarian muffin-tin eggs with roasted red peppers, veggie sausage and mozzarella cheese. Stash these in the fridge or freezer for those extra-busy mornings.

Ingredients

8 large eggs
½ cup reduced-fat milk
¼ teaspoon salt
¼ teaspoon ground pepper
¾ cup chopped roasted red peppers
¾ cup crumbled cooked veggie sausage
6 tablespoons mozzarella cheese
¼ cup chopped sun-dried tomatoes

Directions

Preheat oven to 325 degrees F.
Whisk eggs, milk, salt and pepper in a large bowl.
Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide roasted red peppers, veggie sausage, mozzarella and sun-dried tomatoes among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.