Grab-and-Go Chicken Sausage, Egg, Brown Rice Breakfast Muffins
From Further Food
Prep Time: 12 mins
Cook Time: 35 mins
Servings: 9 muffins
INGREDIENTS
- 1 tablespoon olive oil
- 4 cups swiss chard (stems removed to the base of the leaf, finely chopped, about 6-7 large leaves, rinsed well)
- 2 whole eggs
- 3 egg whites
- 1 zucchini (finely chopped or grated, drained well)
- 2 tablespoons parsley (chopped)
- ½ teaspoon thyme
- 3 organic, pre-cooked chicken sausage links (about 2 ounces, coarsely chopped)
- 1 cup cooked brown rice (or quinoa)
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup cheddar cheese (grated, optional)
- 1 teaspoon hot sauce (optional)
INSTRUCTIONS
- Heat olive oil in a large skillet. Preheat oven to 325 F.
- Saute swiss chard for 3-5 minutes on medium-low heat until wilted, set aside.
- In a large bowl, whip together eggs and egg whites.
- Add remaining ingredients and swiss chard to the eggs.
- Lightly spray or line a muffin tray and fill to just below the top.
- Bake for 25-30 minutes until just set.
- Let cool slightly and serve.
- If freezing, place on a single layer in the freezer and once frozen, place into plastic bags or an air-tight container.
NUTRITION INFORMATION
Per Muffin: Calories: 83; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 51mg; Sodium: 390mg; Potassium: 205mg; Carbohydrate: 8g; Fiber: 1g; Sugar: 1g; Protein: 5g
Nutrition Bonus: Vit A: 24%; Vit C: 20%; Iron: 5%