Egg Muffins
These healthy egg muffins are an easy make-ahead breakfast recipe.
Servings: 6 muffins
Ingredients
- 1 cup (packed) fresh spinach, chopped
- ¾ cup cooked and crumbled turkey sausage
- 6 large eggs
- ¼ cup nonfat milk
- ⅓ cup reduced-fat shredded cheese
- salt and freshly ground black pepper, to taste
- salsa, for serving (optional)
Instructions
- Preheat the oven to 350°F. Spray 6 or 7 muffin cups with nonstick spray.
- Spray a nonstick skillet with nonstick spray, and quickly cook the spinach- just until wilted. Let it cool, then squeeze any excess moisture out of it.
- In a medium bowl, whisk together the sausage and spinach with the eggs and milk. Scoop into the prepared muffin tins (I find it easiest to use a ⅓ cup measuring cup) almost to the top. Sprinkle cheese on top. Then give each one a good dose of salt and pepper.
- Bake 25 to 30 minutes, or until the egg is cooked through. Easy way to check the egg: touch the middle of the muffins... if they are still wet and gooey, they'll need a little more time in the oven. They should feel cooked through.
- Serve the egg muffins immediately- with salsa, if desired.
Notes
- Jimmy Dean already-cooked turkey sausage crumbles are perfect for this recipe.
- Egg muffins are pretty versatile- sub in other ingredients for the sausage and spinach, if you prefer.
Nutrition
Serving: 1muffin | Calories: 123kcal | Carbohydrates: 2g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 200mg | Sodium: 238mg | Potassium: 341mg | Vitamin A: 4035IU | Vitamin C: 11.4mg | Calcium: 153mg | Iron: 2.1mg