Hot Maple Egg Muffins
- 3 Coleman Organic Andouille Chicken Sausages, diced into ¼” pieces
- 1 tablespoon olive oil
- 1 cup onion, diced
- ½ cup red pepper, diced
- ½ cup green pepper, diced
- 7 eggs
- ¼ cup pure maple syrup
Preheat the oven to 350°F.
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.
Add the sausages and toss with the vegetables. Heat for about 4 more minutes.
In a separate measuring cup, whisk the eggs with the maple syrup until well combined.
Spray a 12-muffin tin with cooking spray.
Divide the vegetable/sausage mixture between each cup. Then pour the egg mixture three-quarters full into each muffin cup.
Bake for 15 minutes.
Allow to cool slightly before removing with a knife or small offset spatula.