Turkey Sausage Egg Muffins (Printable Version)
Savory turkey sausage and whisked eggs baked into portable, protein-rich muffins — great for make-ahead breakfasts.
# What You'll 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 unsweetened non-dairy alternative)
07 - 1/2 cup shredded cheddar cheese, optional
08 - Salt and pepper, to taste
→ Spices
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon paprika
# Directions:
01 - Preheat oven to 350°F. Lightly grease a standard 12-cup muffin tin or fit with silicone liners for easy removal.
02 - In a skillet over medium heat, cook turkey sausage, breaking it up with a spatula, until browned and fully cooked. Drain any rendered fat.
03 - Add red bell pepper and chopped spinach to the skillet. Sauté for 2 to 3 minutes, stirring occasionally, until vegetables are slightly softened. Remove pan from heat and allow mixture to cool slightly.
04 - In a large mixing bowl, thoroughly whisk together eggs, milk, garlic powder, paprika, salt, and pepper until well combined.
05 - Add the cooled sausage and vegetable mixture, green onions, and shredded cheese (if using) to the egg base. Stir gently until evenly distributed. Spoon the mixture evenly into the prepared muffin tin, ensuring each cup is filled about three-quarters full.
06 - Bake in the preheated oven for 20 to 25 minutes, or until egg muffins are risen, fully set, and lightly golden on top.
07 - Remove tray from oven and let muffins cool in the tin for 5 minutes. Carefully loosen edges and transfer to a cooling rack. Serve warm, or cool completely for storage.
# Expert Tips:
01 -
- These muffins keep their fluffy texture even after reheating so your make-ahead breakfast tastes fresh every time.
- Customizing the veggies and cheeses never gets old—every batch is a little surprise!
02 -
- Filling the muffin cups too high leads to overflow and sad flat tops—three-quarters full is the sweet spot.
- Letting the cooked veggies and meat cool just a minute keeps the eggs from scrambling when you mix them in.
03 -
- If you’re using cheese, sprinkle a tiny bit on top of each muffin before baking for a bubbly, golden finish.
- Silicone muffin liners make removal a breeze, especially if you’re skipping the cheese.