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Breakfast Egg Muffins

Kristen Richardson
Servings 2 muffins
Calories 114 kcal


  • 1 lb ground turkey sausage
  • 2 medium peppers (red, green or yellow)
  • 1/2 small onion, chopped (red or white)
  • 4 handfuls spinach, ripped into pieces
  • 1 tbsp onion powder
  • Salt and pepper to taste
  • 1 32oz container liquid egg whites
  • Non-stick spray


  • Preheat oven to 350⁰ and spray muffin tins with non-stick spray.
  • Heat skillet to medium high heat and brown turkey sausage until cooked through, breaking up into small crumbles.
  • Combine turkey sausage, peppers, onion, spinach, and spices in a mixing bowl.
  • 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.
  • Pour egg whites on top of mixture, into muffin tins just below the rim of the pan.
  • Bake for 25 minutes or until eggs no longer move when you wiggle the pan.
  • Once they’re done, place on a cooling rack for at least 5 minutes and enjoy!


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.