Turkey Sausage Egg Muffins (Printable)
Protein-rich turkey sausage and egg muffins, baked for make-ahead breakfasts; low-carb and freezer-friendly.
# 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
# Steps:
01 - Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin pan or line with silicone baking liners.
02 - In a skillet over medium heat, cook turkey sausage, breaking it apart with a spatula, until thoroughly browned. Drain any excess oil.
03 - Add diced red bell pepper and chopped spinach to the skillet. Sauté for 2 to 3 minutes until the vegetables have softened. Remove pan from heat and allow mixture to cool slightly.
04 - In a large mixing bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper until well blended.
05 - Add cooked sausage mixture, sliced green onions, and shredded cheddar cheese (if using) to the egg mixture. Stir until evenly combined.
06 - Evenly portion the mixture into each muffin cup, filling each about three-quarters full.
07 - Bake for 20 to 25 minutes, or until the egg muffins are set and lightly golden on top.
08 - Let the muffins rest for 5 minutes in the tin before transferring to a rack. Serve warm or cool completely for storage.
# Expert Hints:
01 -
- You can tuck these away in the fridge and snag a healthy breakfast running out the door—meal prep magic.
- They’re packed with flavor, and you can swap in whatever veggies or cheese you already have hiding in your fridge.
02 -
- If you don’t let the muffins cool a bit before removing, they can tear apart or stick stubbornly.
- Using a silicone liner was the accidental upgrade that saved more muffins than I can count.
03 -
- A bit of extra whisking gets air into the eggs and yields an irresistibly fluffy result.
- Try swapping cheddar for feta if you want a tangy bite—it takes these muffins somewhere new.