Turkey Sausage Egg Muffin Cups

Meal-prep egg muffin cups with lean turkey, spinach and cheddar for about 30g protein per two cups.

Course Breakfast

Cuisine American

Keyword egg muffin cups, meal prep breakfast

Prep Time 15

Cook Time 28

Total Time 43

Servings serving

Calories 273kcal

Ingredients

1 lb 93% lean ground turkey
8 large eggs
4 egg whites
1/4 cup 2% milk
2 cups baby spinach finely chopped
1/2 cup red bell pepper finely diced
3/4 cup reduced-fat shredded cheddar
3/4 tsp salt
1 tsp dried sage
1/2 tsp garlic powder
1/2 tsp smoked paprika
cooking spray for the tin

Instructions

Preheat: Heat the oven to 375°F and generously spray a 12-cup muffin tin.
Brown the turkey: Cook the ground turkey in a skillet over medium-high heat for 6 to 7 minutes, breaking it up, until no pink remains.
Season: Stir in the sage, garlic powder, paprika and half the salt, then let the turkey cool for 5 minutes.
Whisk the eggs: Whisk the eggs, egg whites, milk and remaining salt in a large bowl or pitcher until smooth.
Add the fillings: Stir the spinach, bell pepper, cheddar and cooled turkey into the eggs.
Fill the tin: Divide the mixture evenly among the 12 muffin cups, about 1/3 cup each.
Bake: Bake for 20 to 22 minutes, until the centers are set and a knife comes out clean.
Cool and remove: Cool 5 minutes, run a knife around each cup and lift them out.

Notes

One serving is 2 muffin cups. Refrigerate up to 4 days or freeze up to 3 months. Nutrition is an estimate per serving, calculated from standard USDA values; brands vary.

Nutrition