Egg Muffins with Sausage, Spinach, and Cheese

Name: Egg Muffins with Sausage, Spinach, and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 lean breakfast turkey sausage links; 5 egg whites; 2 whole eggs; 1/4 cup skim milk; salt and pepper; 1/4 cup fresh chopped spinach; 1/4 cup shredded sharp cheddar cheese

User Reviews

4.6

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Course
Breakfast
Cuisine
Canadian, gluten-free

Egg Muffins with Sausage, Spinach, and Cheese

Iris Warren

Report

Mini frittatas made in muffin tins, with eggs, turkey sausage, spinach, and cheddar cheese. You can reheat these egg muffins in the microwave. A great breakfast on the go!

Share:

I Made This!

49 people made this

Print

13 people printed this

Save this

39 people saved this

Ingredients

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

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
Distribute cheese and sausage equally between each muffin cup.
Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.