YOUR SOLIN GENERATED RECIPE
Baked Egg and Sausage Muffins
Savory turkey sausage and vibrant bell peppers baked into fluffy egg muffins for a protein-packed, portable breakfast with a satisfyingly golden crust.
INGREDIENTS
2 large eggs
0.5 cup egg whites
3 oz ground turkey sausage
0.5 oz sharp cheddar cheese
0.5 cup baby spinach
0.25 cup red bell pepper
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 350°F and lightly grease six cups of a standard muffin tin with the olive oil.
In a small skillet over medium heat, brown the ground turkey sausage until fully cooked and no longer pink.
Add the finely diced red bell pepper to the skillet and sauté for 2-3 minutes until the peppers are slightly softened.
In a medium mixing bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until well combined.
Roughly chop the baby spinach and stir it into the egg mixture along with the cooked sausage and peppers.
Distribute the mixture evenly among the prepared muffin cups and sprinkle the shredded cheddar cheese over the top of each.
Bake for 20 to 22 minutes, or until the egg muffins have risen and the centers are firm to the touch.