Turkey Sausage Egg Muffins
Delicious and nutritious turkey sausage egg muffins that are perfect for busy mornings. Make in advance and store in the freezer for easy breakfast options throughout the week.
Ingredients
For the Muffins
- 10 large eggs
- 1/3 cup milk (optional) Use for fluffiness; omit for dairy-free.
- 1 tsp kosher salt Adjust to taste.
- 1/2 tsp black pepper
- 1 lb ground turkey sausage Can substitute with chicken or plant-based sausage.
- 1/2 cup bell pepper (diced) Can substitute with spinach or kale.
- 1/4 cup onion (diced)
- 1/2 cup cheese (shredded) Cheddar, mozzarella, or pepper jack work well.
Instructions
Preparation
- Preheat your oven to 375°F and grease a muffin tin.
- In a skillet over medium heat, cook the ground turkey sausage until browned. Add diced bell peppers and onions, cooking until tender.
- In a large mixing bowl, whisk together eggs, milk, kosher salt, and black pepper until well combined.
- Stir the cooked turkey sausage and vegetables into the egg mixture, along with the shredded cheese, until evenly distributed.
- Divide the egg mixture evenly among the greased muffin cups, filling each about 3/4 full.
- Place the muffin tin in the oven and bake for about 20-25 minutes or until set and lightly golden.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in the microwave for 30-45 seconds or warm in a toaster oven.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 3gProtein: 12gFat: 10gSaturated Fat: 4gSodium: 200mgSugar: 1g
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