Egg White Breakfast Bites
Light egg-white muffins with turkey sausage, spinach and sharp Cheddar, baked in a muffin tin. Keep in the fridge and reheat for a quick lean breakfast.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 3 | lean breakfast turkey sausage links | |
| 5 | egg whites | |
| 2 | whole eggs | |
| 0.25 cup | 60 ml | skim milk |
| — | salt | |
| — | pepper | |
| 0.25 cup | 60 ml | fresh chopped spinach |
| 0.25 cup | 60 ml | shredded sharp Cheddar cheese |
Instructions
Prep Time: 10 minutes. Cook Time: 20 minutes. Total Time: 30 minutes.
- Preheat the oven to 350°F (175°C). In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2-inch pieces. Set aside.
- In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
- Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
- Distribute cheese and sausage equally between each muffin cup.
- Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
- Note — you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.