Turkey Sausage Spinach Egg Muffins
Prep time
Cook time
Total time
These Turkey Sausage Spinach Cups are a great way to add some extra protein to meal times. They're an easy, healthy and portable make-ahead breakfast or snack option for those crazy busy days! {paleo, gluten-free & low carb}
Serves: Makes 12 cups
  • 12 turkey breakfast sausages, casing removed
  • 6 eggs
  • 1 cup egg whites
  • 6 frozen cubes of spinach, thawed and drained of excess water (or ½ cup cooked and chopped fresh baby spinach)
  • 1 tsp. onion powder
  • 2 tsp. hot sauce
  • ¼ tsp. each salt and pepper
  1. Preheat oven to 375 degrees F.
  2. Remove the casing from the turkey sausages. Once the casing has been removed, cook up the sausage in a frying pan over medium-high heat for about 5 minutes or until lightly browned, breaking it up with a spoon until it turns into bite-sized chunks.
  3. Next, mix up the eggs, egg whites, spinach, onion powder, hot sauce and salt and pepper in a medium-sized bowl until combined.
  4. Grease a muffin tin or use twelve silicone baking cups (HIGHLY recommended). Divide the egg mixture among twelve muffin cups.
  5. Next, equally divide the turkey sausage among the egg mixture in the twelve cups. You may wish to press it down slightly so that some of the sausage makes it's way to the bottom of the egg mixture in each cups.
  6. Place in the oven and bake for 30-35 minutes or until egg is cooked through and no longer runny.
Recipe by Haute & Healthy Living at https://www.hauteandhealthyliving.com/recipe-box/turkey-sausage-spinach-egg-muffins/