• Preheat oven to 350 degrees F. Spray a standard 12-hole muffin tin with cooking spray. Set aside.
• Add butter to a large non-stick skillet over medium heat. Once butter is melted and the skillet is hot, add the onion and bell pepper. Sauté for 4-5 minutes, stirring frequently. Add spinach and cook just until spinach has wilted. Season with salt and pepper and remove vegetables to a clean plate.
• Return skillet to the heat. Add the ground sausage and cook for 4-6 minutes, breaking apart into small bite-size pieces with a large spoon or spatula, until the sausage is cooked through. Remove from heat and set aside to cool.
• In a medium bowl whisk together the eggs with the egg whites. Stir the vegetables and sausage in with the egg and divide evenly between the 12-hole muffin tin.
• Bake eggs for approximately 20 minutes, or until the tops are firm to the touch and eggs are cooked through.
• Allow egg cups to cool slightly before serving.
• Store leftovers in an air-tight container in the refrigerator for up to 4-5 days. To freeze, wrap each egg cup in plastic wrap and place in the freezer. to reheat, remove plastic wrap and microwave until warm.

For the Meal Prep Trays

• Place the desired number of egg cups and your favorite hash browns or tater tots in meal prep trays. Add fruit to a small ziplock bag and store in the refrigerator for up to 3-4 days. Enjoy!