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Veggie Packed Egg Muffins

January 19, 2016

Neighbors are not just people who live beside you.  They are people who invest in your life.  They check your mail when you are out-of-town, they bring you a home-cooked meal after the birth of your baby, they rejoice with you when your sons graduate from high school, and they mourn with you when you get the news that your father died.  We are blessed to have so many wonderful neighbors whom we dearly cherish.  Just recently, one of those cherished neighbors blessed Kevin with a gift card to Brookshire Bros.  He used that gift card to buy ingredients for this delicious and nutritious muffin recipe from Galonamission.com.  He even made a few with only eggs, sausage, and cheese for his brother.  Thank you, Terri Moehring, for being such a wonderful neighbor!  You truly have a Christ-centered heart, always in tune to the needs of others; always blessing and ministering to others selflessly and sacrificially.

Ingredients:

9 large brown eggs

8 oz ground breakfast sausage

1 bell pepper, diced

1/2 c. frozen kale, chopped

1/4 tsp. pepper

1 c. shredded sharp cheddar cheese, optional

Directions:

Preheat oven to 350 degrees F.  Spray a muffin tin with non-sticking cooking spray or use coconut oil.  Set aside.  Brown the sausage in a medium-sized pan over medium-heat.  In a large mixing bowl, whisk the eggs, and then add in the sausage, peppers, kale, and pepper.  Pour the batter into the muffin tins, filling 3/4 of the way.  Bake approximately 20 minutes.  Optional:  Sprinkle cheddar cheese on top, put back in oven for 1 additional minute.  Remove.  Allow the muffins to cool for 5 minutes.  If needed, use a knife to loosen from the sides.

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