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Egg Muffins Recipe

Name: Egg Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
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))

Recipe Girl®

These healthy egg muffins are an easy make-ahead breakfast recipe.

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))

Method

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.

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