Ultimate Breakfast Recipe

What you’ll need:

>> 1 pound Diestel Farms turkey Italian sausage or turkey chorizo
>> 1 10-ounce bag chopped organic frozen spinach (or chopped kale)
>> 5 pastured or omega-3 eggs
>> 2 tablespoons first-pressed extra-virgin olive oil or perilla oil
>> 2 cloves garlic, peeled, or 1 teaspoon garlic powder
>> 2 tablespoons Italian seasoning
>> 2 tablespoons dried minced onion
>> 1⁄2 teaspoon sea salt, preferably iodized
>> 1⁄2 teaspoon cracked black pepper

What to do:

1. Heat the oven to 350°F. Line a standard size 12-cup muffin tin with paper liners (optional).

2. Crumble the sausage or chorizo and put in a non-Teflon or cast iron frying pan. Cook over medium-high heat, stirring frequently, until browned, about 8-10 minutes. Set aside.

3. With a sharp knife, poke small holes in the bag of spinach, put in a microwavable bowl and place in the microwave on high for three minutes.

4. Cut a tiny edge off the corner of the bag, and squeeze as much water out of the bag as possible.

5. Place the drained spinach, eggs, olive oil, garlic, Italian seasoning, onion, salt, and pepper in a high-speed blender and pulse/blend for about one minute or until thoroughly mixed. Transfer to a large bowl and stir in the sausage until well mixed.

6. Fill the muffin tins to just beneath the rim. Bake for 30-35 minutes, until the tops start to brown. Remove from the oven and let cool before removing individual muffins from the liner.