{NEW} Chipotle Sausage Egg Muffins 
These types of egg muffins are truly the greatest for busy mornings!
Simple Prep. Throw them in the oven, and you have breakfast for a crowd, or breakfast for the next few days!
This recipe really takes the basic egg muffins and elevates the flavors by adding garlic, sausage, and our secret ingredient; the delicious chipotle pepper in adobo!
For the pound of sausage, I’ve used chicken sausage diced up… I’ve used ground turkey for a leaner version… OR on rare special occasions, I’ve used pork sausage, or crumbled cooked bacon.
As far as the eggs go, this is a recipe I love to make when high-quality pasture-raised eggs are on sale.
If you’re following a specific plan like the 30 Day Clean Eating Challenge or trying to increase your daily protein, then try adding a few extra eggs, or even a bunch of egg whites can be added to this recipe to make your egg muffins super-high protein.
If you can’t find a pepper in adobo sauce (found in a jar) then a small can of diced green chilies can also be a nice addition.
These eggs are also pretty good reheated = Food Prep Win 
Try them out and let me know what you think!
Makes about 12 egg muffins, serving size 2
Ingredients:
- 1 lb. nitrate free chicken sausage, chopped small or ground turkey, or pork sausage
- 2 fresh garlic cloves, minced
- 1/4 tsp chipotle powder
- 1/4 tsp ground cumin
- 1/3 cup chipotle pepper in adobo sauce
- sea salt and fresh ground black pepper to taste, about 1/8 teaspoon each
- 12 eggs, pasture raised if possible
- 1/4 cup milk of choice, I used unsweetened coconut milk
- 1/3 cup shredded cheddar jack cheese (cheese is optional)
Instructions:
- Preheat your oven to 350 degrees f and lightly spray, or brush a standard/regular sized muffin tray with coconut oil (silicone liners also work great for this!)
- Heat a large skillet over medium heat.
- Add sausage and garlic, and cook for 5-6 minutes while breaking up the meat with a wooden spoon, until evenly browned.
- Drain grease if needed, then add seasonings, and chipotle peppers, then stir well to combine.
- Meanwhile, in a large glass bowl, whisk eggs, milk, sea salt, and pepper.
- Divide the sausage mixture equally among each prepared muffin cup.
- On top of the sausage pour in the egg mixture into each muffin cup until each space has an equal amount.
- Sprinkle each with shredded cheese.
- Bake in your preheated oven for 15 to 20 minutes, until eggs are set and the tops are puffed and golden.
Enjoy!
Rachel
Ingredients
- 1 lb. nitrate free chicken sausage, chopped small or ground turkey, or pork sausage
- 2 fresh garlic cloves, minced
- 1/4 tsp chipotle powder
- 1/4 tsp ground cumin
- 1/3 cup chipotle pepper in adobo sauce
- sea salt and fresh ground black pepper to taste, about 1/8 teaspoon each
- 12 eggs, pasture raised if possible
- 1/4 cup milk of choice, I used unsweetened coconut milk
- 1/3 cup shredded cheddar jack cheese (cheese is optional)
Instructions
- Preheat your oven to 350 degrees f and lightly spray, or brush a standard/regular sized muffin tray with coconut oil (silicone liners also work great for this!)
- Heat a large skillet over medium heat.
- Add sausage and garlic, and cook for 5-6 minutes while breaking up the meat with a wooden spoon, until evenly browned.
- Drain grease if needed, then add seasonings, and chipotle peppers, then stir well to combine.
- Meanwhile, in a large glass bowl, whisk eggs, milk, sea salt, and pepper.
- Divide the sausage mixture equally among each prepared muffin cup.
- On top of the sausage pour in the egg mixture into each muffin cup until each space has an equal amount.
- Sprinkle each with shredded cheese.
- Bake in your preheated oven for 15 to 20 minutes, until eggs are set and the tops are puffed and golden.
from Clean Food Crush http://bit.ly/2HECNiz
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