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  • Writer's pictureJenn Clayton

Sausage Egg Muffins w/Spinach

Easy, healthy, filling and a great way to add in protein and those leafy greens!

Turkey sauage helps keep the fat lower but pack in the flavor! Add cheese for more protein!


8 turkey breakfast sausages casing removed or 1.5 cups Jimmy Dean Turkey Sausage Crumbles

6 eggs

3/4 cup egg whites

6 frozen cubes of spinach thawed and drained of excess water (or 1/2 cup cooked and chopped fresh baby spinach)

1 teaspoon onion powder

2 teaspoons hot sauce (optional)

1/4 teaspoon each salt and pepper

Preheat oven to 375 degrees F. Grease a muffin tin or use twelve silicone baking cups.

Remove the casing from the turkey sausages. Once the casing has been removed, cook up the sausage in a frying pan over medium-high heat for about 5 minutes or until lightly browned, breaking it up with a spoon until it turns into bite-sized chunks.

Next, mix up the eggs, egg whites, spinach, onion powder, hot sauce, salt and pepper in a medium-sized bowl until combined.

Divide the egg mixture among twelve muffin cups filling each cup about 3/4 of the way full.

Next, equally divide the turkey sausage among the egg mixture in the twelve cups. You may wish to press it down slightly so that some of the sausage makes it's way to the bottom of the egg mixture in each cup.

Place in the oven and bake for 25-28 minutes or until egg is cooked through and no longer runny. Allow to cool several minutes before removing from muffin tin. Serve warm or store in the fridge or freezer for later.

12 Muffins:

1 point each

67 calories

4g fat

1g carbs

7g protein

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