Makes: 12 muffins
Gluten-Free, Dairy-Free, Keto
2 hot Italian sausages, removed from casings
1/2 cup very finely diced sweet onion
1 small red bell pepper, seeds removed and finely diced
10 small white button mushrooms, thinly sliced
1/4 cup Yo Mama’s Original Marinara, plus more for serving
2 tablespoons nutritional yeast
1 teaspoon Italian seasoning blend
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
5-6 large fresh basil leaves, chopped, for serving
Marinara for serving
1. Preheat the oven to 375℉. Grease a muffin tin very well with ½ tablespoon of oil or line with parchment muffin liners. Set aside.
2. In a non-stick pan over medium-high heat, add the sausage. Cook until browned, stirring often. Add the diced onion and cook for 4-5 minutes, stirring, until softened and translucent. Add the bell pepper and mushrooms, and cook for 5-6 minutes until vegetables are softened and any liquid has evaporated. Transfer the mixture evenly to the wells of the greased muffin tin.
3. In a medium mixing bowl, whisk the eggs with the marinara and nutritional yeast until there are no clumps remaining. Add the Italian seasoning, salt and pepper flakes. Evenly ladle the egg mixture into the wells and gently mix to incorporate. Bake for 15-20 minutes -- until the eggs are puffed and appear firm and cooked.
4. Remove from the oven, and cool slightly before topping with a few dollops of marinara and fresh basil. Serve hot, or if you are preparing them ahead of time, make sure to cool completely before transferring and storing in a airtight container in the refrigerator. Enjoy cold, or gently reheat in the oven on low heat.