Protein Muffins

Many people have asked for recipes.  This one I thought deserved some pics and explanation.

I started with these items/ ingredients:

olive oil mister*
regular size muffin tin
carton of egg whites
Italian turkey sausage (in the links)
spinach
garlic
peppers
mushrooms
onion

* The olive oil mister is a really fun thing.  It works great for kale chips

1. Spray the muffin tin generously with olive oil.  Helps them to pop right out after cooked.

2.  This is the "hardest" (if you want to all it that) part.  Chop up all the veggies.  And cook the sausage.  Seriously doesn't take long..it's just the tedious part.

Tip:  I actually browned the sausage the night before when I was cooking and left it in the frig in a container so it was ready to go.  That way all I had to do was chop veggies.

3.  You can even have a little helper mix it all together.

4.  Fill the muffin tins with veggie and meat mixture.  Then pour in egg whites close to the top.  I took a pic so you could see...I filled them up all the way with my mixture and was keeping my fingers crossed it wouldn't end in a mess.

Bake at 350 for 20-25 minutes (mine took closer to 25)

5.  Turned out perfect!

I actually had enough mixture and egg whites to make two whole batches (24 muffins).  I shared some with some friends, kept some out for in the morning and froze some in containers to rotate through in the next couple of weeks.

They are super yummy with salsa.  And I of course left out the cheese (the recipe called for it), but if you're not doing Whole 30...put some in there, I bet it's good.

The Italian sausage makes these!  I had grabbed some at the store and so glad I thought to use it.