Sausage, Egg, and Cheese Muffins

5 from 1 vote

Start your day off right with these delightful Sausage, Egg, and Cheese Muffins with Spinach and Tomatoes. This light yet satisfying breakfast is gluten free, low carb, and packed with protein, making it a perfect grab-and-go meal. Our recipe features turkey sausage for a savory depth of flavor with less fat, while fresh tomatoes and basil add a burst of freshness, and fresh spinach adds earthiness. Whether you're a busy morning person or simply looking for a delicious make-ahead breakfast, these muffins are the perfect solution!

Prep Time25

Cook Time20

Total Time45

Course: Meal prep

Cuisine: American

Keyword: breakfast sandwich, Sausage, Egg, and Cheese Muffins

Servings: muffins, serves 6

Calories: 121kcal

Author: Lee CLayton Roper

Ingredients

6 ounces Yukon gold potatoes cooked and chopped (skin on or off)
1/2 cup tomatoes chopped , seeds and pulp removed (around 6 ounces of cherry tomatoes)
2/3 cup chopped fresh baby spinach
4 pre-cooked, chopped breakfast turkey sausage links or patties
3 to 4 large chopped green onions (white, light green, and part of the dark green portion)
3/4 cup shredded sharp Cheddar cheese
1/3 cup chopped fresh basil
1 3/4 cups egg whites
2 teaspoons Dijon mustard
1/2 teaspoon kosher or sea salt
Fresh ground black pepper

Instructions

Preheat the oven to 350 degrees. Generusly spray 12 muffin cups with nonstick cooking spray.
Divide the following ingredients evenly between the muffin cups, in this order:• Potatoes• Tomatoes• Spinach• Turkey sausage• Green onions• Cheese• Basil
In a small medium bowl, whisk together the egg whites, Dijon mustard, salt, and pepper. Pour over the other ingredients in each muffin cup; they will be around 3/4 to 7/8 full.
Bake for 20 minutes, or until set and puffy. They should be firm and not jiggly when the pan is moved. To test, gently press one finger in the middle of the top of a muffin or two; it should feel firm.
Remove from oven and let muffins sit in the tins for around 3 minutes. They will have puffed up in the oven and then will collapse after cooling (just like a soufflé). Using a small fork or spoon, gently remove muffins from tins and serve.

Notes

Make ahead: Muffins can be baked, cooled completely, covered, and refrigerated for up to 4 days or frozen for up to 2 months. Reheat in a 375 degree oven (toaster oven works well) for 12 to 15 minutes or until heated through. Can also be microwaved, but watch carefully as they can become overcooked.

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