Name: Power-Packed Spinach and Sausage Egg Muffins
Prep time: 13 min
Cook time: 25 min
Total time: 38 min
Ingredients: 5 large eggs; 1/2 cup sharp Cheddar cheese, shredded; 1/4 cup whole milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup fresh spinach, loosely packed and finely chopped; 3 lean turkey breakfast sausage links, each link cut into 1/4 inch pieces

Egg Muffin

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Rev up your mornings with these deliciously filling spinach, sausage, and cheese egg muffins. Bursting with flavor and protein, these muffins use whole eggs for simplicity and convenience, without compromising on taste. Perfect for quick breakfasts on the go, or as a protein-packed snack, they can also be stored in the fridge and reheated as needed.

Milk

Eggs

Low Carb

gram

eggs

Cheese

shredded cheddar cheese

milliliter

whole milk

Seasonings

salt

black pepper

Fresh Vegetables

spinach

Bacon & Sausage

Breakfast Turkey Sausage

Alpha-carotene

Vitamin A

Lycopene

Vitamins

Dietary Fiber

Carbohydrates

Vitamin K

Vitamin E

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Sodium

Water

Protein

Sugar

Magnesium

Phosphorus

Potassium

Zinc

Copper

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Selenium

Vitamin D

Trans fatty acids

Beta-cryptoxanthin

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Cheesy Sausage and Spinach Egg Cups

Power-Packed Spinach and Sausage Egg Muffins

Dairy

Baking Goods

Produce

Meat & Seafood

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Preheat your oven to 350°F (176°C) and grease 6 muffin tin cups with cooking spray.

In a medium skillet, over medium-high heat, cook the turkey sausage pieces until browned all the way through.

In a large bowl, while the sausage is cooking, whisk together the whole eggs, whole milk, salt, and black pepper. Fold in the finely chopped spinach.

Once the sausage is cooked, evenly distribute the sausage pieces into each greased muffin cup.

Pour over the egg mixture, distributing evenly into each muffin cup.

Top each muffin cup with the shredded sharp Cheddar cheese.

Bake for 20 minutes, or until the muffins are set and a knife inserted in the center comes out clean.

Remove from oven and let the muffins cool slightly for about five minutes. Gently run a butter knife around each muffin to loosen before removing.

Serve warm. Extra muffins can be refrigerated for 3-4 days and reheated in the microwave when ready to eat.

Rev up your mornings with these deliciously filling spinach, sausage, and cheese egg muffins. Bursting with flavor and protein, these muffins use whole eggs for simplicity and convenience, without compromising on taste. Perfect for quick breakfasts on the go, or as a protein-packed snack, they can a

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