YOUR SOLIN GENERATED RECIPE
Baked Egg and Veggie Muffins
Whisked eggs and egg whites baked with savory turkey sausage and vibrant bell peppers for a protein-packed, golden-brown breakfast on the go.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
3 oz ground turkey sausage
0.5 cup baby spinach
0.25 cup red bell pepper
0.5 oz sharp cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.5 tsp avocado oil
PREPARATION
Preheat your oven to 350°F and lightly grease a standard muffin tin with avocado oil.
In a small skillet over medium heat, cook the ground turkey sausage and diced red bell pepper until the sausage is browned and the peppers are tender.
In a large mixing bowl, whisk together the large eggs, liquid 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 pepper blend.
Divide the mixture evenly among six muffin cups, filling each about three-quarters of the way full.
Sprinkle the shredded sharp cheddar cheese over the top of each muffin.
Bake for 20 to 25 minutes, or until the eggs are completely set and the tops are a beautiful golden-brown.
Allow the muffins to cool in the pan for 5 minutes before removing them to serve or store for meal prep.