~ serves 6 (1 serving = 2 muffins); Paleo, Whole30, dairy & gluten-free

- 4 small Al Fresco Country Style chicken sausage links (or similar brand), diced

- 1 cup fresh mushrooms, sliced

- ½ medium yellow onion, diced

- 1 red bell pepper, diced

- 9 eggs

- ¾ cup unsweetened almond milk

- ½ teaspoon salt

- ¼ teaspoon pepper

- 1 teaspoon garlic powder

- ½ teaspoon ground sage

- ½ teaspoon onion powder

- ½ teaspoon dried thyme

- ¾ teaspoon dried basil

- 1 TBSP extra-virgin olive oil

    Preheat oven to 400 degrees F.

    In a large bowl, whisk together eggs, milk, basil, thyme; season with salt and pepper, to taste and then set aside.

    Heat a large skillet over medium high heat. Add olive oil and onions and cook for 3 minutes, then add the chicken sausage segments and brown for 3 minutes. Next add the mushrooms and diced peppers, stirring occasionally, until tender and browned, about 4 minutes.

    Grease a 12 cup muffin pan well. Spoon the sauteed vegetables and chicken sausage evenly into each muffin cup. Lastly, pour roughly ¼-⅓ cup of the egg and milk mixture over the vegetables and sausage.

    Place into oven and bake until each egg muffin is set and slightly golden brown (it should no longer jiggle), about 14-18 minutes.