Egg Muffins with Turkey Sausage and Peppers

Egg Muffins with Turkey Sausage and Peppers
I’ve been making these egg muffins with turkey sausage and peppers as a quick grab and go breakfast, and they are so easy and tasty.
Mornings can be nuts. Especially when you have a newborn like I do. Our mornings can often begin at four a.m. And sweet Mallory can somehow keep me pretty busy feeding changing and snuggling her.
By the time her big brother wakes up, things kick into high gear…especially on the mornings that big brother goes to preschool. Getting everybody fed, dressed, lunch packed, etc. can be pretty hectic.
That’s why make-ahead breakfasts like these can be a lifesaver. We really need grab-and go options on days like these. I love that these are “real food” friendly and delicious!

  • 12 eggs
  • 1 Tablespoon water
  • 3/4 cup diced bell peppers
  • 1/3 cup diced onions
  • 2 ounces cooked turkey sausage crumbles
  • cooking spray
  • teaspoon salt and pepper to taste I used 1/2 salt & 1/4 teaspoon pepper
  1. Preheat oven to 350 degrees.
  2. Scramble the eggs, water and salt and pepper, and set aside
  3. Cook the peppers and onions in a medium skillet in some cooking spray over medium-low heat until tender, about 5 minutes.
  4. Remove from heat, and stir in the pre-cooked turkey sausage crumbles.
  5. Spoon the mixture into the baking cups.
  6. Pour the eggs into each cup.
  7. Egg Muffins with Turkey Sausage and Peppers|
  8. Bake at 350 until eggs are firm, about 25 minutes.
  9. Remove from oven, and you can eat immediately or cool, remove from the baking cups and transfer to storage container to eat later. (I microwave leftovers for about 30 seconds to reheat)
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Each serving is approximately 2 SmartPoints on Weight Watchers.

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