Coat a 12-cup muffin tin with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat.
Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving the drippings in the pan.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Add spinach; cook, stirring constantly, until wilted, about 30 seconds.
Transfer the vegetable mixture to the plate with the sausage.
Let cool for 5 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Stir in the cooled sausage and mushroom mixture.
Divide the mixture among the prepared muffin cups, about 1/4 cup each.
Bake, rotating the pan front to back once, until puffed and set, 14 to 16 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Let stand for 5 minutes before removing the egg bites from the pan.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
