Embrace the morning with my Turkey Sausage and Veggie Egg Muffins, a delightful combination of lean protein and vibrant veggies. These muffins are a powerhouse of nutrition, offering a high-protein and high-fiber option with low carbs, making them perfect for kickstarting your metabolism and keeping you full till lunch. Packed with flavorful turkey sausage, bell peppers, and spinach, these egg muffins are an excellent choice for women over 40 seeking to support their hormonal balance and weight management goals. Easily frozen, they’re the ultimate grab-and-go breakfast for busy mornings.
Turkey Sausage and Veggie Egg Muffins
Ingredients
- 8 large eggs
- 1/4 cup milk almond or coconut for lower carbs
- 1/2 lb ground turkey sausage cooked and crumbled
- 1 cup diced bell peppers
- 1 cup shredded spinach
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in the cooked turkey sausage, bell peppers, and spinach.
- Pour the mixture into the muffin tins, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly browned on top.
- Let cool, then remove from the tin, wrap individually, and freeze.
Nutrition
Calories: 156kcalCarbohydrates: 3gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 248mgSodium: 316mgPotassium: 276mgFiber: 4gSugar: 2gVitamin A: 1608IUVitamin C: 34mgCalcium: 59mgIron: 2mg
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