I have always loved the taste of ginger, but have been even more inspired to add it into things after reading Esther’s post on the health benefits of it.  I mainly just loved the taste haha.

I had made another variation of these muffins a few months ago (with spinach!), and have kept meaning to make them again.  They are a little time consuming, but it’s SO worth it to have these ready to eat in the morning!  OR…for a snack 🙂

What you need… (12 Muffins)

• 5 Large Eggs
• 2 cups spaghetti squash, cooked with water squeezed out.
• 6 precooked chicken sausages, chopped into bite size pieces (I used these)
• 1 Teaspoon ginger
• 1/2 Teaspoon crushed garlic
• 1 medium onion, diced
• 2 Tablespoons Olive Oil (or fat of choice)
• Salt and Pepper to taste

What to do…

• Preheat oven to 400 degrees
• Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into lined muffin tins (This is my 2nd time making these and I spent almost as much time scrubbing the tins both times, even though I greased them!!).  I had Maya push a paper towel into them to get even more moisture out.  She thought it was fun, and it helped pack them in there!
• Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.
• While that is baking…In a large frying pan, heat up your oil (or fat of choice) with the ginger and garlic, and cook diced onions until soft.  I let Maya stir these up.  🙂
• While these are cooking you can dice up your chicken sausage.  Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
• After the spaghetti squash has cooked, reduce  your heat to 350.
• Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.
• Whisk all the eggs, and add salt and pepper to taste.  Maya loves whisking eggs, and it was an easy way for her to help!
• Pour over the sausage and onion mixture until you can see the egg.  Not quite covering the sausage.
• Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.
• Store in an air tight container, and eat through out the week!

Here are some behind the scenes video from us making these.  I’m totally inept at Snapchat, but we are both having fun with it.  Find us at lkahan-ditelle 🙂

ENJOY!! 🙂

I’ve seen so many variations of eggs in a muffin tin.  The possibilities are almost endless!  I saw a version of this recipe posted on the @Whole30Recipes page on Instagram by @dollyessfit, although I couldn’t find it on her website, Unapologetically Living, but there are a lot of other yummy recipes there.

I changed it a little, but basically stuck to what she did, and these were amazing!  And better yet.  I had breakfast every day for a week, and Maya asked for them for lunch too!

She also helped with almost every step.  She’s totally getting into cooking with me and wanting to help with everything!  Yes, it takes a little longer, and some ingredients are lost along the way, but it’s so worth it for her to know that she helped make what we are eating!  Especially when it’s healthy!  I mean, what kid doesn’t want to make cookies?  I love that she was excited to make these with me, and more importantly that she wanted to eat them!  Although, that last part isn’t a real shock.  She eats just about anything. 🙂 What you need… (12 Muffins)

• 6 Large Eggs
• 2 cups spaghetti squash, cooked with water squeezed out.
• 4 precooked chicken sausages, chopped into bite size pieces
• 1 cup spinach, kale (or any leafy green) chopped
• 1 medium onion, diced
• 2 Tablespoons Olive Oil (or fat of choice)
• Salt and Pepper to taste

What to do…

• Preheat oven to 400 degrees
• Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into greased muffin tins (overly grease!!  I had to do a lot of scrubbing to get all the egg off after, because I only lightly greased).  I had Maya push a paper towel into them to get even more moisture out.  She thought it was fun, and it helped pack them in there!
• Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.
• While that is baking…In a large frying pan, heat up your oil (or fat of choice), and cook diced onions until soft.  I let Maya stir these up.  🙂
• While these are cooking you can dice up your chicken sausage.  Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
• After the spaghetti squash has cooked, reduce  your heat to 350.
• Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.
• Whisk 6 eggs in with diced greens.
• Pour that evenly over muffin tins til the mixture reaches the top.  They don’t rise that much.
• Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.
• Store in an air tight container, and eat through out the week!

Keeping it Real…

The number one hardest part of cooking and baking with a toddler?  Or at least MY TODDLER, is stopping them from licking the spoon and eating along the way.  But…whatever.  Oh, and we made these at 5:00 at night, so there was NO natural light, which bums me out, but such is life.

The second hilarious thing that happened (which I’m only admitting at the very end of this post, knowing most people won’t get this far hahaha.)  I accidentally turned the oven off when I thought I was turning it down to 350.  So…I put the muffins in, checked them at 20 minutes and thought.  WHY don’t they look more cooked??  Did I not get enough moisture out of the squash??  SO…10 more minutes.  STILL not looking done.  5 more minutes.  Then I started getting confused on how long they’d been in there and wondered how I would tell people how long they should cook!  SO, I checked them again, and realized…my hand wasn’t hot when I stuck it in to shake the pan.  Um….hmmm, yeah, turning the oven on.  Important step!!!!  I was actually making these for dinner and had to scrap it and make something else while they cooked for their appropriate 20 minutes.  GRRRR.

ENJOY!! 🙂