Turkey Sausage Egg Muffins (Printable Version)
Savory turkey sausage and egg muffins—high-protein, low-carb, freezer-friendly breakfast for busy mornings.
# Ingredient List:
→ 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
# How to Make:
01 - Preheat the oven to 350°F and lightly grease a 12-cup muffin tin or line with silicone liners.
02 - In a skillet over medium heat, brown turkey sausage, breaking it into crumbles with a spatula. Drain any excess fat.
03 - Add red bell pepper and spinach to the cooked sausage and sauté for 2 to 3 minutes until softened. 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 - Stir the sausage and vegetable mixture, green onions, and shredded cheese (if using) into the eggs. Mix thoroughly.
06 - Distribute the egg mixture evenly among the muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 25 minutes, or until fully set and lightly golden on top.
08 - Let stand for 5 minutes before removing from the pan. Serve warm or cool completely for storage.
# Expert Tips:
01 -
- You can sneak in extra veggies and no one will ever complain.
- They're portable, perfectly portioned, and taste just as good cold or hot.
02 -
- Rushing pre-cooked veggies leads to watery muffins—let them cool off and drain before mixing with the eggs.
- Experimenting with smoky paprika instead of regular was a game changer for depth of flavor.
03 -
- Greasing silicone liners seems extra but guarantees the muffins never stick.
- A pinch more salt in the egg mix can bring out all the flavors, especially if not using cheese.