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Protein-Packed Veggie Egg Muffins

Name: Protein-Packed Veggie Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup cherry tomatoes, halved; 1/2 cup onion, chopped; 1 cup bell peppers, chopped; 1/4 tsp ground black pepper; 1 cup turkey sausage, cooked and crumbled; 2 cups egg whites; 1 cup spinach, chopped; 3/4 tsp kosher salt

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...

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45 min

TOTAL TIME

CALORIES

$0.51

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Ingredients

MAIN

12 SERVINGS

1/2 cup cherry tomatoes

1/4 tsp ground black pepper

Directions

MAIN

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTAL TIME

Preheat oven to 350°F and generously spray a non-stick or silicone muffin tin with nonstick cooking spray.

In a non-stick frying pan over medium-high heat, saute the chopped onion and bell peppers for 2 to 3 minutes until softened.

Add the crumbled turkey sausage, chopped spinach and halved cherry tomatoes to the pan. Cook for an additional 2 minutes.

Scoop a heaping tablespoon of the cooked veggie and sausage mixture into each muffin cup.

In a medium-sized bowl, whisk the egg whites, salt, and pepper together.

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.

Bake for 23 to 30 minutes, or until the muffins have puffed up and a toothpick inserted comes out clean.

Remove from the oven and immediately run a knife around the edges to release the muffins.

Allow to cool slightly before serving.

Store any leftover muffins in an airtight container in the refrigerator and consume within 5 days.