CILANTRO BREAKFAST EGG MUFFINS

I have many fond memories from childhood of my mother making her classic egg casserole dish on special mornings. So I was really excited to perfect this recipe with her! The cilantro adds a unique twist, and we took out the bread base layer to make it healthier. But the cheese still gives it a hearty, rich taste that is sure to wake you up. Baking it in muffin tins allows you to take it with you anywhere, anytime.

INGREDIENTS (6 Muffins):

Butter, for the muffin tin

3 organic pasture-raised eggs, beaten

¾ cup grated sharp cheddar cheese

½ cup 2 percent milk

½ teaspoon powdered mustard

1 tablespoon finely chopped fresh cilantro leaves

6 ounces chicken apple sausage, chopped

DIRECTIONS:

1.    Preheat the oven to 350°F. Grease 6 cups of a standard muffin tin lightly with butter.

2.    In a large bowl, combine the eggs, cheddar cheese, milk, powdered mustard, and cilantro, and beat with a whisk. Set aside.

3.    Lightly brown the sausage over low heat. Sprinkle into the bottom of the prepared muffin tin cups, then pour the egg mixture over the top.

4.    Bake for 24 to 28 minutes, until the eggs are firm. Enjoy!