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