YOUR SOLIN GENERATED RECIPE
Sausage and Egg Breakfast Muffins
Whisked eggs and savory turkey sausage baked into portable muffins with vibrant spinach and peppers for a protein-packed, golden-brown start to your morning.
INGREDIENTS
5 large eggs
3 oz ground turkey sausage
0.5 cup baby spinach
0.25 cup red bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp avocado oil
PREPARATION
Preheat your oven to 350°F and lightly grease six wells of a standard muffin tin with the avocado oil.
In a small skillet over medium heat, cook the ground turkey sausage until browned and crumbled, then set aside to cool slightly.
In a medium mixing bowl, whisk the eggs together with sea salt, black pepper, and garlic powder until the mixture is well combined and frothy.
Finely chop the baby spinach and dice the red bell pepper, then stir them into the egg mixture along with the cooked turkey sausage.
Distribute the mixture evenly among the six prepared muffin cups, filling each about three-quarters of the way to the top.
Bake for 20 to 25 minutes until the eggs are set and the tops are slightly golden and firm to the touch.