These mini frittatas are the perfect on-the-go breakfast! Packed with lean turkey sausage, fresh spinach, and sharp cheddar cheese, these Egg Muffins are a protein-packed, delicious way to start your day. Plus, they’re easy to make and store for a quick reheatable breakfast!
Servings & Timing:
- Servings: 6 muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients List:
- 3 lean breakfast turkey sausage links
- 5 egg whites
- 2 whole eggs
- 1/4 cup skim milk
- Salt and pepper to taste
- 1/4 cup fresh chopped spinach
- 1/4 cup shredded sharp cheddar cheese
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease 6 muffin tin cups with cooking spray or line with paper liners.
- Cook Sausage: In a medium skillet, brown the turkey sausage links over medium-high heat. Cook until the sausage is browned through. Once cooked, cut the sausage into ½-inch pieces and set aside.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the egg whites, whole eggs, and skim milk. Season with salt and pepper to taste, then stir in the chopped spinach.
- Assemble Muffins: Pour the egg mixture evenly into the muffin cups. Distribute the cooked sausage and shredded cheddar cheese equally between each muffin cup.
- Bake: Bake for 20 minutes or until the muffins are firm in the center. If needed, use a butter knife to gently go around the edges of the muffins to remove them.
- Serve: Serve warm, or store in the fridge for 3-4 days. Reheat in the microwave for a quick breakfast.
Additional Notes:
- Make-Ahead: These egg muffins are perfect for meal prepping. Store them in the fridge for up to 4 days, and reheat for a quick and easy breakfast!
- Freezing: You can freeze these muffins for up to 3 months. Just reheat in the microwave when you’re ready to eat.
- Flavor Variations: Feel free to add other vegetables like bell peppers, onions, or mushrooms for extra flavor and nutrients.
