Turkey Sausage Egg Muffins (Print)

High-protein turkey sausage and egg muffins, easy to bake and freezer-friendly for busy mornings.

# Ingredient List:

→ Meats

01 - 8 ounces turkey sausage, casing removed

→ Vegetables

02 - 1/2 cup red bell pepper, finely diced
03 - 1/2 cup spinach, chopped
04 - 1/4 cup green onions, sliced

→ Eggs & Dairy

05 - 8 large eggs
06 - 1/4 cup milk (dairy or non-dairy)
07 - 1/2 cup shredded cheddar cheese (optional)
08 - Salt and pepper, to taste

→ Spices

09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon paprika

# How-To Steps:

01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone liners.
02 - In a skillet over medium heat, cook turkey sausage, breaking apart with a spatula, until browned and cooked through. Drain excess fat.
03 - Add red bell pepper and spinach to the skillet. Sauté for 2 to 3 minutes until vegetables soften. Remove from heat and allow to cool slightly.
04 - In a large bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper until well combined.
05 - Fold in the cooked sausage mixture, green onions, and shredded cheddar cheese if using. Stir until evenly distributed.
06 - Evenly divide the mixture among muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 25 minutes or until set and lightly golden on top.
08 - Let muffins cool for 5 minutes before removing from the tin. Serve warm, or cool completely for storage.

# Expert Suggestions:

01 -
  • No standing over the stove—you prep once, and breakfasts are sorted for days.
  • Packed with flavor and protein, these muffins keep you satisfied and energized well past your first cup of coffee.
02 -
  • I once skipped greasing the muffin tin and spent forever loosening stuck muffins—now, I’m generous with oil or silicone liners.
  • Letting the cooked sausage and veggie mixture cool a little before adding to the eggs keeps the muffins from getting watery.
03 -
  • Use silicone muffin liners if you have them—cleanup is a breeze.
  • A pinch more salt on top before baking sharpens all those flavors.

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