Breakfast

Chicken Sausage and Veggie Egg Muffins is for Breakfast.

Chicken Sausage and Veggie Egg Muffins takes 15 minutes to prepare.

Chicken Sausage and Veggie Egg Muffins takes 30 minutes to cook.

Chicken Sausage and Veggie Egg Muffins makes 6 servings.

The ingredients for Chicken Sausage and Veggie Egg Muffins are:

6 eggs
1 tbsp milk, 2%
garlic, salt & pepper to taste
Spinach & Feta Chicken Sausage - 1 link chopped (The brand I used is already cooked)
1 leek - chopped & sauteed
1 carrot - diced & sauteed
1-2 cups swiss chard - wilted

Here is how you make Chicken Sausage and Veggie Egg Muffins:

Saute leek & carrot until soft. Wilt Swiss chard. Layer in 6 cup muffin tins with ckn sausage. Mix eggs, milk, & spices and pour over mixture in muffin tin. Bake at 350 for about 25 - 30 minutes until knife inserted into center comes out clean. Number of Servings: 6Recipe submitted by SparkPeople user AMYLOUSGAR.

The nutritional information for Chicken Sausage and Veggie Egg Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 121.7

• Total Fat: 6.5 g
• Cholesterol: 220.2 mg
• Sodium: 236.5 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 1.7 g
• Protein: 9.9 g