Description
Fluffy, protein-packed egg muffins baked with turkey sausage, cheese, and green onions. These low-carb bites are perfect for meal prep, making them a quick and satisfying breakfast for busy mornings.
Ingredients
- 1/2 lb (227 g) turkey sausage
- 8 large eggs
- 1/4 cup (60 g) heavy whipping cream
- 1/2 cup (57 g) shredded Cheddar or Monterey Jack cheese
- 2 medium green onions, sliced (white and light green parts only)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a medium skillet over medium heat, cook turkey sausage until browned and no longer pink, about 7–8 minutes, breaking it up with a spoon. Set aside to cool slightly.
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment or silicone liners.
- In a large bowl, whisk together eggs and heavy cream until smooth. Stir in cooked sausage, shredded cheese, green onions, salt, and pepper.
- Divide mixture evenly among muffin cups.
- Bake for 25–30 minutes, until muffins are puffed and golden.
- Let cool at least 10 minutes before serving.
Notes
- These can be made ahead and refrigerated for up to 5 days or frozen for up to 2 months.
- Reheat in the microwave or toaster oven for a quick breakfast.
- Add chopped spinach or bell peppers for extra veggies.
Nutrition
- Serving Size: 1 muffin
- Calories: 145 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 125 mg
