Hot Maple Egg Muffins
SERVINGS
12
PREP TIME
10 min
COOK TIME
25 min
Dairy-Free Gluten-Free Paleo
INGREDIENTS
- 1 package Coleman Natural Polish Kielbasa Rope, diced into ¼ inch pieces
- 1 tablespoon olive oil
- 1 cup onion, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 7 eggs
- ¼ cup maple syrup
INSTRUCTIONS
1 Preheat the oven to 350°F.
2 In a skillet, over medium-high heat, add the olive oil, diced onion, and red and green pepper. Sauté for about 5 minutes until the onions are softened.
3 Add the kielbasa and toss with the vegetables. Heat for about 4 more minutes.
4 In a separate measuring cup, whisk the eggs with the maple syrup until well combined.
5 Spray a 12-muffin tin with cooking spray.
6 Divide the vegetable/kielbasa mixture between each cup. Then pour the egg mixture three-quarters full into each muffin cup.
7 Bake for 15 minutes.
8 Allow to cool slightly before removing with a knife or small offset spatula.
