Name: Baked egg and sausage muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz turkey breakfast sausage links, casings removed and crumbled; 5 large egg whites; 1 large egg; 1.5 oz fresh spinach, roughly chopped; 1.5 oz red bell pepper, finely diced; 8 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper

Ingredients

8 items

5 oz turkey breakfast sausage links, casings removed and crumbled
5 large egg whites
1 large egg
1½ oz fresh spinach, roughly chopped
1½ oz red bell pepper, finely diced
8 olive oil cooking sprays
¼ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 350°F. Coat four wells of a standard muffin tin with half the cooking spray. Place the muffin tin on a baking sheet to catch any drips.
Lightly coat a skillet with the remaining cooking spray over medium-high heat. Add the crumbled sausage and cook for 5 minutes, breaking it up with a spoon. Add the diced red bell pepper and chopped spinach, cooking for 2 minutes more until the spinach is wilted and the pan is dry. Remove from heat and let cool for 5 minutes. Done when browned and cooked through, 165°F.
In a mixing bowl, whisk together the whole egg, egg whites, salt, and black pepper until well combined. Stir the cooled sausage and vegetable mixture into the egg base.
Divide the egg and sausage mixture evenly among the four prepared muffin wells, filling each about three-quarters full. Bake for 20 minutes until the eggs are puffed and set. Done when a knife inserted in the center comes out clean, 160°F.
Let the muffins cool in the tin for 5 minutes before removing. For meal prep, multiply the recipe to fill the whole tin. Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30 to 45 seconds.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes