Egg Muffins with Sausage, Spinach, and Cheese
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Course
Breakfast
-
Cuisine
Canadian, gluten-free
Egg Muffins with Sausage, Spinach, and Cheese
Description
Egg Muffins with Sausage, Spinach, and Cheese feature a blend of turkey breakfast sausage, egg whites and whole eggs, fresh chopped spinach, and shredded sharp cheddar cheese. The batter is poured into greased or lined muffin tins along with bite-sized sausage pieces and cheese, then baked until set. The muffins have a balanced savory flavor from the sausage and cheese and a delicate green note from the spinach. The texture is firm yet moist, with browned edges that add a subtle bite.
These muffins can be enjoyed warm right after baking or reheated later. Their contained shape makes them convenient for individual servings and portable meals. They fit well at breakfast, brunch, or as a protein-rich snack.
Because they contain cooked sausage and eggs, the muffins should be stored in the refrigerator and consumed within a few days for safety and freshness. Reheating in the microwave quickly restores warmth without drying them out.
Ingredients
- 3 turkey sausage lean, breakfast links
- 5 egg white
- 2 egg whole
- 1/4 cup milk skim
- salt to taste
- black pepper to taste
- 1/4 cup spinach fresh chopped
- 1/4 cup cheddar cheese shredded sharp
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.
User Reviews
Overall Rating
4.6
You'll Also Love
