Sausage and Veggie Egg Muffins

These Sausage and Veggie Egg Muffins were fantastic!  So good and flavorful.  My favorite part had to be the fresh basil in them.  I couldn't believe how much flavor the fresh herb gave the muffins.  So much more and better than dried herbs.  It's a good thing I liked the fresh basil so much, because I panted an herb garden this year along with my regular garden.  I am so excited to pick from both this summer!

2 mild sausages, removed from casing (I used turkey)
1/4 cup red bell pepper, diced
1/4 cup carrots, grated
1/2 cup fresh spinach, chopped
2 to 3 tablespoons fresh basil, diced
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
10 large eggs

Preheat oven to 375 degrees.  Spray muffin pan with non-stick cooking spray.  In a skillet, cook sausage until cooked through and no longer pink.  Make sure to break the sausage up into small pieces.  In a medium bowl, combine cooked sausage, red bell pepper, shredded carrots, spinach, and basil.  Set aside.  In a large bowl, whisk together eggs, salt and pepper.  Add egg mixture to the sausage and veggie mixture and stir to combine.  Fill muffin cups with egg mixture up to 1/4 inch from the rim.  Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.

Recipe from Multiply Delicious.

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