Chicken Sausage, Bell Pepper & Feta Egg Cups

RECIPE

Makes 12 egg cups. | Prep time: 5-10 mins | Cook time: 15-17 min

Ingredients*

6 large eggs

1/2 cup egg whites

~2 Tbsp whole milk (I used Fairlife)

1 small bell pepper or 1/2 large bell pepper, any color (I used yellow), finely diced

1 small tomato, diced

1 chicken sausage link, sliced and quartered (I love True Story Italian)

~1/4 cup feta, crumbled

*Full disclosure, I rarely measure out everything exactly unless I'm baking - cooking is WAY more forgiving - so some of these measurements are estimates*

Instructions

1. Preheat oven to 425 degrees F. Take chopped bell peppers, tomato, chicken sausage and feta and divide contents evenly among wells in a greased muffin pan (I love using Chosen Foods Avocado Oil Spray).

2. In mixing bowl, whisk together eggs, egg whites and milk. Pour evenly among wells in the muffin pan, filling at least 3/4 of each well.

3. Bake in oven for 15-17 minutes until eggs set. Remove from oven and let cool in pan. Transfer to airtight glass container (I line my container with a paper towel to absorb moisture) for storage up to 1 week in the refrigerator. Reheat in microwave on high for 45-60 seconds before eating. Top with avocado and salsa for maximum enjoyment (:

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