Baked Turkey Sausage and Herb Egg Muffins
Baked egg muffins with lean turkey sausage and fresh mixed herbs, make once and enjoy over the week from fridge for a clean savoury protein snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop chives, parsley, sage, and thyme. Finely grate garlic clove. Crush fennel seeds. Whisk whole egg, egg whites, almond milk, salt, pepper, and nutmeg in a small jug until smooth. Brush 2 muffin holes with olive oil.
Sear
Heat a small non-stick pan over medium heat with olive oil. Season ground turkey with half the salt, pepper, fennel seeds, garlic, sage, and thyme. Break into crumbles and cook 3 to 4 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate to cool.
Build
Divide cooled cooked turkey sausage evenly between the 2 greased muffin holes. Sprinkle chives and parsley evenly over the turkey in each hole.
Bake
Pour egg mixture into each hole, filling three-quarters full. Bake at 180°C for 18 to 20 minutes until puffed, set in the centre, and lightly golden on top. Cool in the tin 5 minutes, then run a knife around each muffin and lift onto a rack to cool fully.
Plate
Once completely cooled, store the 2 muffins in an airtight container. Refrigerate up to 4 days. Reheat in the microwave for 30 to 45 seconds or at 160°C for 5 minutes before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.