These egg muffins are a simple and flavourful breakfast, ideal for weekly meal prep. Made with chicken sausage, mushrooms, crumbled feta, and a scoop of Isopure Collagen, they deliver a nourishing blend of ingredients to help support healthy skin and joints*.
Perfect for busy weekdays, simply bake a batch ahead of time and store in the fridge for a grab-and-go option that makes eating well effortless.
Instructions
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Preheat your oven to 180°C (fan) / 200°C (conventional). Lightly grease a non-stick muffin tin with olive oil spray.
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In a large bowl, whisk the eggs with Isopure Unflavoured Collagen powder until smooth.
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Add the chopped sausage, spinach, mushrooms, and feta. Season with salt and pepper.
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Pour the mixture evenly into 6 muffin cups.
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Bake for 15–18 minutes, or until the centers are set and the tops are lightly golden.
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Let cool slightly before removing from the tin. Store in the fridge for up to 4 days.
*Vitamin C contributes to the normal collagen formation for the normal function of cartilage and skin
