1/2 cup diced yellow onion

1 cup baby spinach (about 1 ounce), coarsely chopped

8 large eggs

3 tablespoons ghee, melted and cooled

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 400 F. Generously coat a 12-cup standard muffin tin with cooking spray or olive oil.

Place the sausage in a medium skillet over medium-high heat and cook, breaking the meat into small pieces with a wooden spoon, until browned and cooked through, 7 to 8 minutes. Evenly divide 3/4 of the sausage between the muffin wells.

Divide the mushrooms, onion and spinach evenly between the muffin wells. Top with the remaining sausage. Place the eggs, ghee, salt and pepper in a medium bowl, and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.

Bake until the eggs are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to loosen the muffins before removing them from the pan. Serve warm, or cool completely on a wire rack before refrigerating or freezing.

Recipe notes: Refrigerate leftovers in an airtight container for up to three days or freeze on a parchment-lined baking sheet. Once frozen, transfer to a freezer zip-top bag and freeze for up to three months.

(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)