Egg Muffins
Still scrambling for breakfast every morning?
You shouldn't have to choose between feeding your family something healthy and getting out the door on time.
Ten minutes of hands-on work. The oven handles the rest. And you'll have grab-and-go breakfasts ready for the whole week
Quick-facts bar
✅ 10 minutes of prep — the oven does the rest
✅ 20g of protein per serving — keeps everyone full all morning
✅ Make once, eat all week — just reheat and go
Ingredients
- 10 large eggs
- 1 cup ground turkey breakfast sausage, pan-browned and crumbled
- ½ cup red bell pepper, diced ¼-inch
- ½ cup baby spinach, roughly chopped
- ½ cup shredded sharp cheddar
- ½ tsp fine sea salt
- ¼ tsp black pepper
- Cooking spray
Directions
- Preheat oven to 375°F. Grease a 12-cup standard muffin tin with cooking spray.
- Whisk eggs with salt and pepper in a large bowl until fully combined.
Divide sausage, bell pepper, and spinach evenly across all 12 cups. - Pour egg mixture over fillings, filling each cup ¾ full.
- Top each cup with shredded cheddar.
Bake 18–20 min until centers are set and edges are golden. - Cool 2 min, then run a knife around each muffin to release.
