Scrambled Egg Muffins
If you’ve been following my blog for awhile, you know I LOVE PCOS-friendly recipes that are easy to make-n-take. These egg muffins are no exception. You can prepare these breakfast muffins in one go and then store them in the fridge or freezer* until you need them.
PCOS-Pro Tip: I like to keep a batch on hand in the freezer–just in case life happens. When I’m in a hurry to rush out the door in the morning or when I don’t feel like cooking dinner at night I pair these with my PCOS friendly pancakes and voila…breakfast for dinner!
If you love this recipe, be sure to sign-up for my One Day PCOS-Friendly Meal Plan for more awesome recipes. When you sign-up, you’ll automatically be put on my VIP list and be one of the first people to know about my ebook 7-Day Meal Plan to Mitigate PCOS Symptoms that’s coming out soon! Only VIPs will receive the opportunity to grab the ebook at the reduced introductory price! Grab the one-day meal plan and get on the VIP list now!
1/2 pound all-natural pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
- In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
- Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean.
Recipe courtesy of Taste of Home
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