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Protein-Packed Veggie Egg Muffins

Get your morning started with a burst of flavor and nutrition with these Protein-Packed Veggie Egg Muffins. Loaded with egg whites, vibrant bell peppers, spinach, and turkey sausage, these muffins offer a hearty and healthy start to the day. Easy to prepare and ideal for those who love a balanced br...
2
45 min
TOTAL TIME
55
CALORIES
$0.51
PER SERVING
Protein-Packed Veggie Egg Muffins
Ingredients
MAIN
12 SERVINGS
Kosher Salt
3/4 tsp kosher salt
Spinach
1 cup spinach
chopped
Onion
1/2 cup onion
chopped
Ground Black Pepper
1/4 tsp ground black pepper
Egg Whites
2 cups egg whites
Turkey Sausage
1 cup turkey sausage
cooked and crumbled
Cherry Tomatoes
1/2 cup cherry tomatoes
halved
Bell Peppers
1 cup bell peppers
chopped
Directions
MAIN
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat oven to 350°F and generously spray a non-stick or silicone muffin tin with nonstick cooking spray.
2
In a non-stick frying pan over medium-high heat, saute the chopped onion and bell peppers for 2 to 3 minutes until softened.
3
Add the crumbled turkey sausage, chopped spinach and halved cherry tomatoes to the pan. Cook for an additional 2 minutes.
4
Scoop a heaping tablespoon of the cooked veggie and sausage mixture into each muffin cup.
5
In a medium-sized bowl, whisk the egg whites, salt, and pepper together.
6
Pour the egg white mixture over the cooked sausage and vegetable in the muffin tin until each cup is full, leaving around a quarter inch from the top.
7
Bake for 23 to 30 minutes, or until the muffins have puffed up and a toothpick inserted comes out clean.
8
Remove from the oven and immediately run a knife around the edges to release the muffins.
9
Allow to cool slightly before serving.
10
Store any leftover muffins in an airtight container in the refrigerator and consume within 5 days.
Health Info
Macros
2g
CARBS
1g
FAT
7g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
PALEO
WHOLE 30
Contains these allergens
EGGS
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Frequently Asked Questions
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