Muffin Tin Low Carb Breakfast Casserole

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INGREDIENTS

1 pound ground breakfast sausage
1 tablespoon minced garlic
2 cups bell peppers (diced)
1/2 cup yellow onion (diced)
2 cups spinach (chopped)
12 large eggs
1/4 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/2 cup cheddar cheese (shredded)

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INSTRUCTIONS

Preheat oven to 375 degrees F and prepare a muffin tin with non-stick cooking spray and set aside.
Ground and cook sausage in a skillet until fully cooked. Add garlic, peppers, and onions to the skillet and sauté with sausage for 2 minutes. Place this in your prepared muffin. Add chopped spinach into each muffin tin.
In a separate bowl whisk eggs with salt and pepper. Pour egg into each muffin tin filling about 3/4 the way full. Top each one with cheese and bake for 20 minutes or until a fork can come out clean and eggs are cooked all the way through.
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