Turkey Sausage Egg Muffins (Print Version)
High-protein turkey sausage and egg muffins, baked for portable breakfasts ideal for meal prep and quick mornings.
# What You'll 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 or unsweetened non-dairy milk
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 Steps:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone liners.
02 - Heat a skillet over medium heat. Cook the turkey sausage, breaking it up with a spatula, until browned and cooked through. Drain excess fat.
03 - Add red bell pepper and spinach to the skillet. Sauté for 2–3 minutes until vegetables soften. Remove from heat and let cool slightly.
04 - In a large mixing bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper.
05 - Fold the cooked sausage mixture, green onions, and shredded cheese (if using) into the eggs and stir until just combined.
06 - Divide the mixture evenly among the prepared muffin cups, filling each around three-quarters full.
07 - Bake for 20 to 25 minutes, or until the muffins are set and lightly golden on top.
08 - Allow muffins to cool for 5 minutes before removing from the tin. Serve warm, or let cool completely for storage.
# Expert Tips:
01 -
- You’ll feel secretly accomplished grabbing one of these from the fridge (they reheat perfectly in seconds).
- They’re endlessly flexible—a great way to use up whatever veggies or cheese are left in the drawer.
02 -
- Don’t rush the cooling—removing them too soon means risking a crumbly mess (yes, I learned this the hard way).
- Mix the veggies and sausage into the eggs while warm, not hot, or you’ll scramble the eggs before they bake.
03 -
- Wipe out any extra moisture from vegetables for muffins that never turn soggy at the bottom.
- A little spray of oil in the muffin tin corners saves you from prying loose stuck edges.