Turkey Sausage Egg Muffins (Print Version)
Protein-rich turkey sausage and egg muffins, low-carb and freezer-friendly for quick breakfasts or meal prep.
# What You Need:
→ Meats
01 - 8 ounces turkey sausage, casing removed
→ Vegetables
02 - 1/2 cup red bell pepper, finely diced
03 - 1/2 cup spinach, chopped
04 - 1/4 cup green onions, sliced
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/4 cup milk, dairy or non-dairy
07 - 1/2 cup shredded cheddar cheese (optional)
08 - Salt and pepper, to taste
→ Spices
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon paprika
# Directions:
01 - Set oven to 350°F. Lightly grease a standard 12-cup muffin tin or line with silicone muffin liners.
02 - In a skillet over medium heat, cook turkey sausage, breaking up with a spatula, until evenly browned and fully cooked. Drain excess fat.
03 - Add diced red bell pepper and chopped spinach to the skillet. Sauté for 2 to 3 minutes, or until just softened. Remove from heat and set aside to cool slightly.
04 - In a large mixing bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper until well combined.
05 - Add cooled sausage mixture, sliced green onions, and shredded cheddar cheese (if using) to the eggs. Stir until incorporated.
06 - Evenly spoon the mixture into prepared muffin cups, filling each about three-quarters of the way.
07 - Bake 20 to 25 minutes, or until muffins are set and lightly golden on top.
08 - Let muffins cool in the tin for 5 minutes. Remove and serve warm, or let cool completely for storage.
# Insider Tips:
01 -
- You can prep these ahead and grab breakfast on your way out, no more skipping the most important meal.
- It's easy to swap in any favorite veggies or cheese, so they never get boring.
02 -
- Don’t pour the egg mixture all the way to the brim, as these rise more than you’d expect and overflow easy.
- Letting the cooked mix cool a few minutes before adding to the eggs helps prevent accidental scrambling.
03 -
- Always let the muffins cool a few minutes before removing to avoid sticking and burning your fingers.
- Whisking eggs and seasoning separately from the hot filling keeps everything light and fluffy.