Turkey Sausage And Veggie Egg White Cups
Savory, protein-packed egg white cups loaded with lean turkey sausage and colorful vegetables for a perfect on-the-go breakfast.
4 servings
Ingredients
- 1 lb 99% lean ground turkey
- 2 cups Liquid egg whites
- 1 medium Red bell pepper, finely diced
- 1 small Yellow onion, finely diced
- 1 cup Mushrooms, chopped
- 2 cups Fresh spinach, chopped
- 1.5 tsp Total of: garlic powder, smoked paprika, salt, and black pepper
Instructions
Preheat oven to 350°F and grease a 12-cup muffin tin well with cooking spray. Place a large non-stick skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until no longer pink. Drain any excess liquid if necessary. Add the diced onion, bell pepper, and mushrooms to the skillet. Sauté for 3-4 minutes until the vegetables begin to soften. Stir in the chopped spinach and cook for 1 minute more until it wilts. Remove from heat. In a large bowl, whisk the liquid egg whites with the garlic powder, paprika, salt, and pepper. Divide the cooked turkey and vegetable mixture evenly among the 12 muffin cups. Pour the seasoned egg whites over the mixture in each cup, filling them about three-quarters full. Bake for 18-20 minutes, or until the egg cups are set and lightly golden on top. Let them cool in the tin for a few minutes before removing. A serving is 3 cups.
Full macros and meal-plan integration are available in the KeyMacro app.