4.6 from 66 votes
Egg Muffins with Sausage, Spinach, and Cheese
These egg muffins combine lean turkey sausage, fresh spinach, and sharp cheddar to create a protein-packed, savory breakfast option. The muffins bake into a firm yet tender texture, holding the sausage and melted cheese evenly throughout each portion. They’re suitable for preparing ahead and reheating, making them helpful for busy mornings or meal prep.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Breakfast
Cuisine:
Canadian, gluten-free
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.
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