Step 1

Preheat your oven to 350.

Step 2

Prep your muffin tin by spraying each cup with cooking spray, or coating with oil.

Step 3

In a large skillet add 1 tbsp olive oil and cook the sausage until it is cooked through and crumbled. If there is excess oil drain the fat from the sausage before moving on.

Step 4

Add the 2 cups fresh baby spinach and 3/4 cup green onion, stirring occasionally, until the spinach is wilted, about 5 minutes. Remove from the heat, add the 1/2 cup fresh basil, stir to combine. Set aside and let cool for a few minutes.

Step 5

Meanwhile whisk the 8 eggs, 1 1/2 cups half & half, 1/2 tsp salt, and pepper together until the eggs and milk are completely smooth.

Step 6

**This recipe can make 12 large egg cups or up to 24 smaller egg cups, divide your filling according to how many sausage egg muffins you want. Divide the sausage mixture evenly into the muffin cups. Pour enough egg mixture so that it is almost to the top of each cup. Sprinkle each cup with Parmesan cheese.

Step 7

Bake for 15-18 minutes until the cheese is bubbly and they cooked through the center. Let cool for 5 minutes before removing them from the muffin tin.You may need to run a knife around the edge of each muffin cup to remove them from the pan.