Turkey Sausage Egg Muffins
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Low-Carb
Ingredients
Scale
- 1 lb ground turkey sausage
- 8 large eggs
- 1/2 cup milk (dairy or unsweetened almond milk)
- 1 cup fresh spinach, chopped
- 1/2 red bell pepper, finely diced
- 1/4 yellow onion, finely diced
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or use silicone liners to ensure the egg muffins don’t stick to the pan.
- Place a large skillet over medium-high heat. Add the turkey sausage and cook until browned and crumbled, about 5-7 minutes. Once cooked, drain any excess fat and set the sausage aside to cool slightly.
- In the same skillet, add the diced onions and bell peppers. Sauté for 3-4 minutes until they are soft and fragrant. Stir in the chopped spinach at the last minute just until it starts to wilt.
- In a large mixing bowl, crack the 8 eggs and add the milk, garlic powder, salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
- Distribute the cooked sausage and sautéed vegetables evenly among the 12 muffin cups. Sprinkle the shredded cheese over the top of each cup. Carefully pour the egg mixture into each cup, filling them about 3/4 of the way to the top to allow for rising.
- Place the muffin tin in the oven and bake for 20-22 minutes, or until the eggs are set and the tops are slightly golden. Remove from the oven and let them cool in the pan for 5 minutes before using a plastic knife or spatula to gently pop them out.