These egg muffins are a convenient, protein-packed breakfast that doubles as meal prep for the whole week. Each muffin combines eggs, crumbled turkey sausage, bell peppers, and cheddar cheese for a satisfying bite with minimal prep and cleanup.
Recipe
Egg Muffins with Cheese, Peppers, and Turkey Sausage
Nutrition Per Serving
128Calories
15gProtein
2gCarbs
7gFat
Ingredients
- 8 oz ground turkey sausage
- 9 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1 medium red bell pepper, finely diced
- 1 medium yellow bell pepper, finely diced
- 1/4 cup diced yellow onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
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Instructions
- Preheat your oven to 350Β°F and grease a 12-cup muffin tin with cooking spray or butter.
- Heat a skillet over medium-high heat, add the ground turkey sausage, and cook for 5β7 minutes, breaking it up with a spoon as it cooks until browned and no longer pink; drain excess fat if needed.
- Whisk together the eggs, milk, salt, pepper, and garlic powder in a large mixing bowl until well combined.
- Stir in the cooked turkey sausage, diced bell peppers, diced onion, and cheddar cheese until evenly distributed.
- Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 12β15 minutes until the egg is set and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then run a knife around the edges and pop them out.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; reheat in the microwave for 60β90 seconds.
Kitchen Gear for Egg Muffins with Cheese, Peppers, and Turkey Sausage
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