I’m a total breakfast person and these egg muffins are an easy solution for a quick weekday breakfast on the go! Eggs are one of my favorite things to eat for breakfast; a little bacon with them doesn’t hurt either, though I try to refrain from indulging too frequently!
I have either eggs or yogurt and granola for breakfast pretty much every weekday, so I have to come up with ways to make it a little interesting. These muffins were one of my solutions; sort of like a mini frittata but easier to make, and to transport when necessary. While the turkey sausage might not quite be the same bacon, it does give these muffins a great flavor and some extra protein too, while keeping me on track in the healthier eating area.
I tried to keep these simple with just a few ingredients, however feel free to add other veggies as you like, or even make them meatless. Enjoy!!
- 2 oz ground turkey sausage
- 1/2 tsp olive oil
- 1/3 C baby bella mushrooms sliced
- 4 large eggs
- 3 tbsp nonfat milk
- 1/4 tsp ground pepper
- 1/4 C finely shredded cheddar cheese
Preheat oven to 350 degrees. Coat 4 cups of a muffin tin with cooking spray, making sure each cup is thoroughly coated.
In a small sauté pan, cook sausage over medium high heat until crumbled and cooked through, about 7-8 minutes. Remove sausage from pan and place on a plate lined with a paper towel to drain.
Return pan to heat; add olive oil and mushrooms. Saute mushrooms for 1-2 minutes until slightly tender. Add mushrooms to sausage.
In a small bowl whisk eggs, milk and ground pepper together.
Divide sausage and mushroom mixture among the 4 muffin cups. Pour egg mixture over the sausage and mushrooms. You may have a little left over depending on the exact size of your muffin cups.
Divide cheese evenly among the four muffins, sprinkling on top of each muffin.
Cook for 25 minutes, or until muffin is firm to the touch. Remove from oven and let cool slightly before serving.