Baked Egg and Sausage Breakfast Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Egg and Sausage Breakfast Cups

YOUR SOLIN GENERATED RECIPE

Baked Egg and Sausage Breakfast Cups

Savory turkey sausage and fresh spinach baked into fluffy egg cups, creating a protein-packed breakfast with a satisfyingly golden top.

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NUTRITION

559kcal
Protein
48.8g
Fat
38.0g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

4 oz ground turkey sausage

3 large eggs

0.25 cup plain non-fat Greek yogurt

1 cup fresh spinach

0.5 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a standard muffin tin with the ghee to ensure the cups release easily.

  • 2

    Place a skillet over medium heat and add the ground turkey sausage, breaking it apart with a spatula until it is browned and thoroughly cooked.

  • 3

    Add the fresh spinach to the skillet and sauté for about 1 minute until it is just wilted, then remove the pan from the heat.

  • 4

    In a medium mixing bowl, whisk together the eggs, Greek yogurt, sea salt, black pepper, garlic powder, and onion powder until the mixture is completely smooth.

  • 5

    Divide the cooked sausage and wilted spinach evenly among 5 to 6 muffin cups, depending on the size of your tin.

  • 6

    Pour the egg and yogurt mixture over the sausage and spinach in each cup until they are approximately three-quarters of the way full.

  • 7

    Bake for 18 to 22 minutes or until the egg cups have puffed up and the centers are firm to the touch.

  • 8

    Allow the breakfast cups to cool in the tin for 5 minutes before using a small knife to gently loosen the edges and lift them out.

Baked Egg and Sausage Breakfast Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Egg and Sausage Breakfast Cups

YOUR SOLIN GENERATED RECIPE

Baked Egg and Sausage Breakfast Cups

Savory turkey sausage and fresh spinach baked into fluffy egg cups, creating a protein-packed breakfast with a satisfyingly golden top.

NUTRITION

559kcal
Protein
48.8g
Fat
38.0g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

4 oz ground turkey sausage

3 large eggs

0.25 cup plain non-fat Greek yogurt

1 cup fresh spinach

0.5 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a standard muffin tin with the ghee to ensure the cups release easily.

  • 2

    Place a skillet over medium heat and add the ground turkey sausage, breaking it apart with a spatula until it is browned and thoroughly cooked.

  • 3

    Add the fresh spinach to the skillet and sauté for about 1 minute until it is just wilted, then remove the pan from the heat.

  • 4

    In a medium mixing bowl, whisk together the eggs, Greek yogurt, sea salt, black pepper, garlic powder, and onion powder until the mixture is completely smooth.

  • 5

    Divide the cooked sausage and wilted spinach evenly among 5 to 6 muffin cups, depending on the size of your tin.

  • 6

    Pour the egg and yogurt mixture over the sausage and spinach in each cup until they are approximately three-quarters of the way full.

  • 7

    Bake for 18 to 22 minutes or until the egg cups have puffed up and the centers are firm to the touch.

  • 8

    Allow the breakfast cups to cool in the tin for 5 minutes before using a small knife to gently loosen the edges and lift them out.