Breakfast Egg Muffins

Serving size 2 muffins

  • 1lb ground turkey sausage
  • 2 medium peppers (red, green or yellow)
  • ½ small onion, chopped (red or white)
  • 4 handfuls spinach, ripped into pieces
  • 1tbsp onion powder
  • Salt and pepper to taste
  • 1 32oz container liquid egg whites
  • Non-stick spray
  1. Preheat oven to 350⁰ and spray muffin tins with non-stick spray.
  2. Heat skillet to medium high heat and brown turkey sausage until cooked through, breaking up into small crumbles.
  3. Combine turkey sausage, peppers, onion, spinach, and spices in a mixing bowl.
  4. With a spoon, scoop turkey sausage mixture evenly into 24 muffin tins. *I only had one 12-cup muffin tin so I used half the mixture first, baked the eggs and then used the rest of the mixture.
  5. Pour egg whites on top of mixture, into muffin tins just below the rim of the pan.
  6. Bake for 25 minutes or until eggs no longer move when you wiggle the pan.
  7. Once they’re done, place on a cooling rack for at least 5 minutes and enjoy!

Calories 114. Carbs 3g. Protein 18g.

KP’s Tip: Make these ahead of time so you have them for the week. They make a great grab-and-go breakfast that’s still hot! You can also find pre-cooked turkey sausage crumbles to save time too.

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