Back when mornings were a blur of lunch-packing, hair-brushing, and that frantic search for matching socks—I’d skip breakfast more than I’d like to admit.

But once I started making these turkey sausage and egg muffins, everything changed. I could finally have a real breakfast—with protein that actually kept me full—and still get out the door on time. Just one batch and my mornings go from chaotic to calm.

These savory, protein-packed muffins are the perfect grab-and-go option. They're easy to make ahead, freeze beautifully, and taste amazing straight from the fridge or warmed up. If your mornings need a reset, this is the recipe to try.

Ingredients

• 6 large eggs

• 1/4 cup milk (any kind)

• 1/2 cup cooked turkey sausage, crumbled

• 1/3 cup shredded cheddar cheese

• 1/4 cup diced red bell pepper

• 1/4 cup chopped spinach

• 1/4 tsp garlic powder

• Salt and pepper, to taste

• Optional: diced onions, mushrooms, or hot sauce

Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners for easy cleanup.

2. In a large bowl, whisk the eggs with milk, garlic powder, salt, and pepper.

3. Stir in turkey sausage, cheese, bell pepper, and spinach.

4. Pour the mixture evenly into each muffin cup—filling about 3/4 of the way.

5. Bake for 18–20 minutes, or until the egg is set and lightly golden.

6. Let cool slightly before removing. Store in the fridge for up to 5 days, or freeze for longer.

Why I Love These Egg Muffins

They’re portable, protein-rich, and endlessly customizable. I’ll make a batch on Sunday and feel so accomplished knowing breakfast is handled for the week.

When I started prioritizing protein in the morning instead of just toast or cereal, I noticed a huge difference. My energy stayed up, I had fewer cravings, and I actually felt full until lunch. These muffins made that shift easy.

Nutrition Information (Per 2 Muffins – Makes 6 servings)

• Calories: 210

• Protein: 18g

• Carbohydrates: 3g

• Fiber: 0.5g

• Fat: 13g