Turkey Sausage Egg Muffins (Printable Version)
Protein-packed turkey sausage and egg muffins, baked for easy meal prep and quick breakfasts.
# What You Need:
→ Meats
01 - 8 ounces turkey sausage, casing removed
→ Vegetables
02 - 1/2 cup red bell pepper, finely diced
03 - 1/2 cup spinach, chopped
04 - 1/4 cup green onions, sliced
→ Eggs & Dairy
05 - 8 large eggs
06 - 1/4 cup milk (dairy or non-dairy)
07 - 1/2 cup shredded cheddar cheese (optional)
08 - Salt and freshly ground black pepper, to taste
→ Spices
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon paprika
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone liners.
02 - In a skillet over medium heat, cook turkey sausage, breaking it into crumbles with a spatula, until browned and cooked through. Drain any excess fat.
03 - Add diced red bell pepper and spinach to the skillet. Sauté for 2 to 3 minutes until vegetables are softened. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, whisk eggs with milk, garlic powder, paprika, salt, and pepper until combined.
05 - Gently fold the cooked sausage mixture, sliced green onions, and shredded cheese (if using) into the egg mixture.
06 - Divide the mixture evenly among prepared muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 25 minutes, or until muffins are set and tops are lightly golden.
08 - Allow to cool for 5 minutes before removing from the tin. Serve warm or let cool completely for storage.
# Expert Tips:
01 -
- These muffins stay perfectly fluffy and moist, like a little secret handshake with your oven.
- Because you can grab them cold or warm and still feel like you treated yourself—so I do.
02 -
- Don’t rush the cooling—if you try to pop them out too soon, they might stick and tear.
- I once skipped greasing the tin and learned that even the best eggs can glue themselves to the pan, so always use liners or grease well.
03 -
- If you need a crispier golden top, give the muffins a quick flash under the broiler after baking.
- Let the sausage and veggies cool a few minutes before mixing with eggs to keep the custard airy.