Turkey Sausage Breakfast Cups

1 serving =24g P, 2g C, 6g F

I’ve gotten several recipe requests for these breakfast cups after I posted a picture on Instagram so I thought I’d share! (I didn’t realize it had been so long since the last time I posted something…sorry for the six month hiatus.)

These cups are so easy to make and perfect for busy mornings. I don’t like to eat protein shakes back to back unless I have to and since I usually do a mid morning shake with fruit, I try to eat egg whites in the morning…it’s just a pain to make them EVERY DAY. So here’s my go to when I have a busy week. 😛

Turkey Sausage Breakfast Cups (Makes 18 cups)

-16oz lean ground turkey (93/7)

-10oz ‘Jenni-O Lean Breakfast Turkey Sausage’ (Mild)

-1/2 orange bell pepper

-2 cups fresh baby spinach

-paper muffin liners

How I make them: Cook the 16oz of ground turkey in a skillet on med-high. Make sure it’s cooked all the way through and set aside. (I added sea salt, garlic, pepper, oregano and sage to season mine to taste.) Then cook the 10oz of turkey sausage all the way through.  Combine half of the ground turkey and half of the sausage in a bowl. (I usually freeze the remainder and pull it out when I want to make another batch. Or it’s also good for a tomato meat sauce over spaghetti squash!)

Preheat oven to 350 degrees. Chop the bell pepper into small pieces and set aside. Chop the two cups of spinach as well and then microwave it for 30-40 seconds until it is slightly wilted.

Line the muffin tins with 18 paper liners.  Equally divide the meat between all 18 cups or if you want to be exact, measure 1oz of meat per cup. Then equally divide and add the bell pepper and spinach to each cup. (These cups are going to be full!)

Once everything is in the cups, add 3Tbsp of the liquid egg whites to each cup. If you measure out 3Tbsp for each cup you will use up and have exactly enough egg whites from the 32oz container.

Immediately place in the oven on the middle rack. (If you let the cups sit with the egg whites for too long before baking, they will stick to the tin.)  Bake for 40-45 min.

Enjoy!

Here’s a photo of the liners that I use. I know some of you have had problems with your’s sticking.