Busy mornings call for a make-ahead breakfast solution, and these Turkey Sausage and Egg Muffins are the perfect answer. They are fluffy, savory, and packed with protein, making them ideal for grab-and-go meals. You can prepare a batch on Sunday and enjoy a hot breakfast all week long.
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Why You’ll Love This Turkey Sausage and Egg Muffins
- Time-saver: Weekend prep sets you up for effortless weekday mornings.
- Versatile & forgiving: Easily adapt with different veggies or cheeses.
- Perfect texture: Greek yogurt keeps eggs moist and tender.
- Crowd-pleasing: Substantial yet light enough for everyone.
Ingredients & Tools
- 8 large eggs
- 1/4 cup plain Greek yogurt
- 1/2 lb lean ground turkey sausage (or plain ground turkey seasoned with 1 tsp fennel, 1/2 tsp sage, 1/4 tsp red pepper flakes)
- 1/2 cup shredded sharp cheddar cheese
- 1/3 cup finely diced red bell pepper
- 1/3 cup finely diced onion
- 2 tbsp chopped fresh chives or parsley
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust based on the saltiness of your sausage)
- Cooking spray or olive oil for greasing
Tools: 12-cup standard muffin tin, large mixing bowl, skillet, whisk, measuring cups/spoons.
Notes: Greek yogurt adds richness and prevents rubbery eggs. Pre-seasoned sausage is a flavor shortcut, but a DIY blend is provided.
Nutrition (per serving)
| Calories: | 125 kcal |
| Protein: | 11 g |
| Fat: | 8 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 12 | Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Before You Start: Tips & Ingredient Notes
- Don’t skip the Greek yogurt. Seriously, it makes all the difference. It introduces fat and acidity that results in a supremely tender, almost quiche-like texture. Sour cream is a fine substitute if that’s what you have on hand.
- Cook your veggies and sausage thoroughly first. This step is non-negotiable. If you add raw sausage or watery veggies to the egg mixture, they’ll release too much liquid during baking, leading to soggy muffins and sticking issues.
- Grease your muffin tin like it’s going out of style. Even non-stick pans can be tricky with eggs. A generous coating of cooking spray or a brush of olive oil is your best insurance policy for perfect, easy release.
- Let the sausage mixture cool slightly. Adding a piping hot sausage and veggie mix directly to the eggs can start to cook them prematurely, which we definitely don’t want. A 5-minute cool-down is perfect.
How to Make Turkey Sausage and Egg Muffins
Step 1: First, preheat your oven to 350°F (175°C). This is a relatively low temperature, which is key for gentle, even cooking without toughening the eggs. While it’s heating up, generously grease all 12 cups of your muffin tin. Don’t be shy here—a good coating is your best friend.
Step 2: Now, let’s cook the filling. Heat a skillet over medium heat. Add your ground turkey sausage (and DIY seasonings, if using) and break it up with a spoon. Cook for about 5-6 minutes, until it’s no longer pink. Then, add your diced onion and red bell pepper. Sauté for another 4-5 minutes, until the vegetables have softened and the sausage is fully cooked through and nicely browned. You’ll notice the aroma becoming really fragrant and savory.
Step 3: Transfer the sausage and veggie mixture to a plate or bowl and let it cool for about 5-10 minutes. This waiting period is crucial—it keeps us from accidentally scrambling the eggs in the next step. Meanwhile, in your large mixing bowl, crack in all 8 eggs.
Step 4: To the eggs, add the Greek yogurt, black pepper, garlic powder, and salt. Now, whisk it all together! You want to whisk until the mixture is completely smooth and uniform in color. The yogurt might look a little lumpy at first, but just keep whisking—it will blend in beautifully and create a pale, creamy base.
Step 5: It’s assembly time! Stir the slightly cooled sausage mixture, shredded cheddar cheese, and fresh chives into the egg base. Mix everything until it’s well-combined. The mixture will be quite liquid, and that’s exactly what we want.
Step 6: Carefully pour or ladle the egg mixture into the prepared muffin cups, filling them almost to the top. I find a liquid measuring cup with a spout makes this process incredibly neat. You should get exactly 12 muffins from this recipe.
Step 7: Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’re looking for the tops to be lightly golden and, most importantly, for the centers to be fully set. To test, give the pan a gentle jiggle; the muffins shouldn’t wobble like jelly. A toothpick inserted into the center should come out clean.
Step 8: Once baked, remove the tin from the oven and let the muffins cool in the pan for at least 5 minutes. This allows them to firm up further, making them much easier to remove. Then, run a small knife or an offset spatula around the edges of each muffin to loosen them before popping them out.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually and freeze for up to 3 months.
- Reviving: Reheat in microwave for 30-45 seconds from fridge, or 60-90 seconds from frozen.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the muffins perfectly, creating a wonderfully balanced light lunch.
- Fresh fruit salad or sliced melon — The natural sweetness and juiciness of fresh fruit provide a refreshing contrast to the savory, herby flavors of the muffins, making for a complete and satisfying breakfast plate.
- Roasted potato wedges or hash browns — For those mornings when you need a truly hearty, stick-to-your-ribs breakfast, the crispy, starchy potatoes are the ultimate comforting sidekick.
Drinks
- A classic Bloody Mary or Virgin Mary — The spicy, tangy notes of tomato juice and horseradish are a legendary pairing with savory breakfast items, complementing the sausage and herbs beautifully.
- A hot cup of English Breakfast tea — The robust, malty flavor of this tea stands up well to the savory muffins without overpowering them, offering a cozy and traditional breakfast experience.
- A cold glass of orange juice or apple cider — The touch of sweetness and acidity in these classic breakfast drinks provides a lovely palate-cleansing effect between bites of the savory muffin.
Something Sweet
- A warm, flaky cinnamon roll — Indulge in the ultimate sweet-and-savory breakfast combo. The gooey, spiced sweetness of the roll is a decadent treat after finishing your protein-packed muffin.
- A few slices of banana bread — This is a more wholesome sweet option. The moist, spiced bread with its caramelized banana flavor offers a gentle, comforting sweetness that rounds out the meal.
- A small bowl of mixed berries with a dollop of whipped cream — For a light, fresh, and vibrant finish, the bright, tart berries and airy cream cleanse the palate and add a touch of elegance.
Top Mistakes to Avoid
- Overmixing the egg batter. Once you add the fillings, just stir until combined. Whipping too much air into the eggs can cause them to puff up dramatically in the oven and then collapse into a denser texture as they cool.
- Under-greasing the muffin tin. I’ve messed this up before too, and there’s nothing more frustrating than having half your beautiful muffin stuck in the pan. A generous coating of spray or oil is the simplest way to guarantee a perfect release every single time.
- Overbaking. We’re going for set, not dry. The muffins will continue to cook a little from residual heat after you take them out of the oven. If you wait until they look completely firm in the oven, they’ll be overdone by the time you eat them.
- Using wet fillings. If you’re adding ingredients like spinach or mushrooms, you must sauté them first to drive off their excess moisture. Any added water will seep out and make your muffins soggy and prone to sticking.
Expert Tips
- Tip: For super-easy cleanup, use silicone muffin liners. They’re naturally non-stick and you can just pop the muffins right out. No scrubbing required!
- Tip: Want to add greens? Wilt a handful of fresh spinach into the skillet with the sausage during the last minute of cooking. It will cook down and incorporate seamlessly without adding sogginess.
- Tip: Make them your own! This recipe is a perfect canvas. Try adding diced cooked bacon, ham, sun-dried tomatoes, or even a different cheese like feta or pepper jack for a new flavor profile every time.
- Tip: For a beautifully domed top, let your eggs and Greek yogurt come to room temperature before mixing. This helps the batter rise more evenly in the oven.
FAQs
Can I make these Turkey Sausage and Egg Muffins ahead of time?
Absolutely, that’s their superpower! Once completely cooled, store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. I like to wrap each one individually in plastic wrap and then place them all in a large freezer bag. This way, you can grab just one or two whenever you need them.
What’s the best way to reheat them?
For the best texture, I recommend reheating from the refrigerator in the microwave for 30-45 seconds. If you’re reheating from frozen, don’t thaw them first—just microwave for 60-90 seconds, checking at the 60-second mark. For a crisper exterior, you can pop them in a toaster oven or a conventional oven at 350°F for about 10 minutes.
Can I use liquid egg whites or egg substitutes?
You can, but the texture will be different. I’ve found that using 2 cups of liquid egg whites works reasonably well, but the muffins will be slightly less rich and a bit more spongy. If using a cartoned egg substitute, follow the package’s equivalent for 8 large eggs.
My muffins stuck to the pan! What did I do wrong?
Oh no, I feel your pain! The most common culprit is insufficient greasing. Next time, be extra generous with that cooking spray or use a pastry brush to coat every nook with oil or melted butter. Also, ensure you let them cool for at least 5 minutes in the pan before attempting to remove them—this allows them to contract and pull away from the sides slightly.
Can I make these without a muffin tin?
You can! A mini loaf pan works wonderfully, though the baking time will be a bit longer. You can also bake the entire mixture in a greased 8×8 inch baking dish to create a breakfast casserole or “frittata bake.” Just slice it into squares after it’s cooled. The baking time will be closer to 25-30 minutes.
Turkey Sausage And Egg Muffins
Make these easy Turkey Sausage and Egg Muffins for a protein-packed, make-ahead breakfast. Perfect for grab-and-go mornings. Get the simple recipe now!
Ingredients
For the Ingredients
-
8 large eggs
-
1/4 cup plain Greek yogurt
-
1/2 lb lean ground turkey sausage (or plain ground turkey seasoned with 1 tsp fennel, 1/2 tsp sage, 1/4 tsp red pepper flakes)
-
1/2 cup shredded sharp cheddar cheese
-
1/3 cup finely diced red bell pepper
-
1/3 cup finely diced onion
-
2 tbsp chopped fresh chives or parsley
-
1/4 tsp garlic powder
-
1/4 tsp black pepper
-
1/4 tsp salt (adjust based on the saltiness of your sausage)
-
Cooking spray or olive oil (for greasing)
Instructions
-
First, preheat your oven to 350°F (175°C). This is a relatively low temperature, which is key for gentle, even cooking without toughening the eggs. While it's heating up, generously grease all 12 cups of your muffin tin. Don't be shy here—a good coating is your best friend.01
-
Now, let's cook the filling. Heat a skillet over medium heat. Add your ground turkey sausage (and DIY seasonings, if using) and break it up with a spoon. Cook for about 5-6 minutes, until it's no longer pink. Then, add your diced onion and red bell pepper. Sauté for another 4-5 minutes, until the vegetables have softened and the sausage is fully cooked through and nicely browned. You'll notice the aroma becoming really fragrant and savory.02
-
Transfer the sausage and veggie mixture to a plate or bowl and let it cool for about 5-10 minutes. This waiting period is crucial—it keeps us from accidentally scrambling the eggs in the next step. Meanwhile, in your large mixing bowl, crack in all 8 eggs.03
-
To the eggs, add the Greek yogurt, black pepper, garlic powder, and salt. Now, whisk it all together! You want to whisk until the mixture is completely smooth and uniform in color. The yogurt might look a little lumpy at first, but just keep whisking—it will blend in beautifully and create a pale, creamy base.04
-
It's assembly time! Stir the slightly cooled sausage mixture, shredded cheddar cheese, and fresh chives into the egg base. Mix everything until it's well-combined. The mixture will be quite liquid, and that's exactly what we want.05
-
Carefully pour or ladle the egg mixture into the prepared muffin cups, filling them almost to the top. I find a liquid measuring cup with a spout makes this process incredibly neat. You should get exactly 12 muffins from this recipe.06
-
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You're looking for the tops to be lightly golden and, most importantly, for the centers to be fully set. To test, give the pan a gentle jiggle; the muffins shouldn't wobble like jelly. A toothpick inserted into the center should come out clean.07
-
Once baked, remove the tin from the oven and let the muffins cool in the pan for at least 5 minutes. This allows them to firm up further, making them much easier to remove. Then, run a small knife or an offset spatula around the edges of each muffin to loosen them before popping them out.08
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