YOUR SOLIN GENERATED RECIPE
Baked Egg and Sausage Muffins
Oven-baked egg muffins packed with savory ground turkey sausage and colorful sautéed vegetables, offering a protein-rich start with a satisfyingly firm texture.
INGREDIENTS
2 large eggs
0.25 cup egg whites
2 oz ground turkey sausage
1 cup fresh spinach
0.5 cup red bell pepper
0.25 cup yellow onion
0.25 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat oven to 350°F and lightly grease a 6-cup muffin tin with avocado oil.
In a skillet over medium heat, brown the ground turkey sausage until fully cooked, breaking it into small crumbles.
Add diced bell peppers and onions to the skillet, sautéing until the vegetables are tender and fragrant.
Stir in the fresh spinach until just wilted, then remove the mixture from heat to cool slightly.
In a medium bowl, whisk together the whole eggs, egg whites, sea salt, black pepper, and garlic powder until well combined.
Distribute the sausage and vegetable mixture evenly among the 6 muffin cups.
Pour the egg mixture over the fillings in each cup, filling them about three-quarters of the way to the top.
Bake for 20-25 minutes until the eggs are set and the tops are slightly golden brown.