Egg muffins are a perfect make ahead breakfast for busy weekday mornings. The best part is that the possibilities are pretty much endless when it comes to meat and veggie combinations for these little guys.
I started with this recipe for meat and spinach muffins from Melissa (author of Well Fed and Well Fed 2, two of my favorite cookbooks) and changed it up a bit (is anyone surprised by that?). I used shaved Brussels sprouts instead of spinach (I just cooked them with the onion) and chopped up four chicken sausages for the meat part. I was going to use breakfast sausage but I didn't have any and I wanted to make these before I had the chance to go to the store. Yay for using things you already have!
I also added one extra egg (so four total) because three didn't seem like enough. I only got 10 muffins out of this recipe (it says it will make 12), but that's prefect for one week of breakfasts!