5 Bold Breakfasts – 2 Egg and Turkey Sausage Cups

5 Bold Breakfasts – 2 Egg and Turkey Sausage Cups

 

 

Rejuvenate your morning feeding with these unique protein-rich concoctions.

 

Egg and Turkey Sausage Cups

 

 

  • 1 package (7 ounces) frozen turkey-sausage links, thawed and chopped
  • 4 large whole eggs
  • 4 large egg whites
  • ½ cup milk
  • ½ teaspoon kosher salt
  • Hot sauce and freshly ground black pepper to taste
  • 1 cup chopped broccoli
  • 1 cup shredded cheddar cheese

 

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute sausage in each muffin cup, then set aside. Combine eggs, egg whites and milk in a blender; season with salt , hot sauce and pepper; and blend for 30 seconds. Pour egg mixture into muffin pan, filling each cup about two-thirds of the way, then sprinkle with broccoli and cheese. Bake for 15 minutes or until eggs are set; cool slightly before serving.

 

  • 372 calories
  • 35 grams protein
  • 9 grams carbs
  • 23 grams fat

 

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