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Sausage and Egg Muffins

These Sausage and Egg Muffins are a protein-packed, make-ahead breakfast made with flavorful turkey breakfast sausage, fresh veggies, and fluffy eggs. Baked in a muffin tin, they’re perfectly portioned and freezer-friendly—great for busy mornings. Just reheat and enjoy for a quick, satisfying start to your day.

45 min

Prep Time

45 min

Total Time

45 min

Servings

4

Ingredients

Pantry

  • 1 Onion

  • 1 Tomato

  • 1 6.5-oz can Mushrooms

Fridge and Freezer

  • 8 Eggs

  • 2 cups Spinach

  • 1 lb Raw Ground Turkey Breakfast Sausage, thawed

Directions

  1. Wash hands with soap and water. Preheat the oven to 350 degrees. Grease a muffin tin. Wash the tomato and chop, Peel and chop the onion. Open and drain the can of mushrooms. Crack the eggs into a bowl and beat them well, seasoning with salt and pepper if desired.

  2. In a large skillet of medium-high heat, add a little oil and cook sausage and onion until browned. Stir in the spinach until wilted.

  3. Divide the sausage mixture and the tomato into the muffin cups and pour egg over each one, filling about ⅔ full. Bake for 25 minutes until cooked through.

  4. Let cool for a few minutes before removing from the pan. One serving is 3 muffins, the recipe makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>*You can make this recipe ahead and freeze.</li><li>See how to chop tomatoes here: https://www.youtube.com/watch?v=8BzCc0-E42k&amp;feature=youtu.be</li><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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