These Turkey Sausage Egg Muffins are a yummy and easy breakfast to make ahead for the week, re-heat and go!
What’s ingredients are needed to make these?
These breakfast muffins are a lightened up breakfast food, using low-fat turkey sausage, low-fat cheese, and you can choose to use egg whites only (no yolks) to further reduce fat.
If you’re cutting carbs, feel free to leave out or reduce the amount of potato you use.
Use your favorite kind of cheese.
You may notice that I used American cheese when making these egg muffins instead of cheddar like the recipe calls for. That’s because I am not usually a fan of American cheese but bought it for my kids. Turns out they are not a fan either and so I was trying to use it up.
Point is, use any cheese you want. I feel like cheddar would taste the best but really use your fav type of cheese and that will probably taste the best to you.
Choose your type of potato.
Any type of potato works! You can use a raw potato, just chop microwave it for about 3 minutes to soften it, then chop it up. You can use tater tots, hash browns, diced potatoes, even leftover mashed potatoes work!
You’ll need a muffin tin to make these sausage egg muffins. Any kinds work — silicon or metal.
I do not recommend lining the muffin tins with paper. The egg tends to stick to the paper liners and is hard to peel off. Try greasing the cups with a little oil or butter or opt for silicon liners or a silicon muffin tin.
Want more recipe ideas?
This easy breakfast recipe for Turkey Sausage Egg Muffins was featured on Inspire Me Monday!
Spicy Turkey Sausage Frittatas
- 6 eggs
- 1 tsp fresh or ground thyme
- salt and pepper
- 6 tbsp diced potatoes
- 3 turkey sausage links or 1/4lb of ground turkey sausage
- 2 tbsp mild cheddar cheese
- In a large bowl, beat together eggs, thyme, salt and pepper.
- Cut toast into quarters and place a piece into each cup of a greased 6-cup cupcake pan. You will have two leftover pieces. Eat them or feed them to the dog when no one is looking. 😉
- Cut turkey sausage into bit-sized chunks. Distribute the pieces evenly among the cups.
- Place a small amount of cheese in each cup. Pour herbed eggs over top to fill each cup.
- Bake at 350˚ for 30 minutes or until frittatas become puffy on top and look like muffins. (They will shrink when they cool)