Egg Muffins with Sausage, and Cauliflower and Sweet Potato Rice​

This is the same exact egg muffin recipe I made about a month ago, I just swapped out the ham for some breakfast sausage. The only prep for this one is cooking up the sausage and heating up the riced veggies in the same pan. Easy! While that is on the frying pan and you are waiting for the oven to preheat, you can prepare the egg mixture and oil your muffin pan. I filled my muffin cups pretty much to the top and this recipe ended up making me 14 muffins. The classic egg muffin is such an easy on-the-go breakfast meal prep to prepare and you can simply swap out a couple ingredients for whatever ones you enjoy. I especially like using the frozen riced veggies lately because not only do I get some more veggies into the meal, but they are also already diced up. This is a quick, simple, and delicious recipe that makes meal prep efficient and painless! 

Egg Muffins with Sausage, and Cauliflower and Sweet Potato Rice
Ingredients:

• 1 lb pork sausage (no added sugar) (I  used Jones Dairy Farm Pork Sausage found in Wegman's frozen meat section)
• 2 cups Riced Veggies Cauliflower & Sweet Potato
• ½ tsp salt
• ½ tsp garlic powder
• 8 eggs
• 1-2 tsp coconut oil for sauteing, plus extra for greasing muffin cups

Directions:

1. Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
2. Heat a medium or large skillet over medium heat and add 1 lb of breakfast sausage. Cook until browned. 
3. Once sausage is browned, push to side of the skillet and add cauliflower and sweet potato rice. Cook and stir for about 2-4 minutes (cook rice until soft), then mix with sausage and remove from heat.
4. Fill muffins cups evenly with sausage and rice mixture.
5. In a large bowl, whisk together the eggs, salt, and garlic powder. 
6. Pour egg mixture into muffin cups (these were filled to the top for me).
7. Bake in the preheated oven for about 15 minutes, or until the eggs are set and the muffins just begin to brown.
8. Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerated them in a sealed container for up to 5 days. Enjoy!