Sausage Egg Muffins

It's super important to start your metabolism in the morning by eating breakfast! Starting your day with a protein source such as eggs is crucial, but not everyone has the time or energy to get up early and cook something. Try making these muffins on Sunday night so you are set with a high protein breakfast every day during the week!

Sausage Egg Muffins

Nutrition Information

  • Makes 18 muffins
  • Serves 6 (3 muffins per serving)
  • Calories per Serving: 201 kcal
  • Fat: 6.5g
  • Carbohydrates: 3.2g
  • Protein: 28.1 g
  • Sugars: 1.7g


  • 60 Tbsp All White Liquid Egg Whites (one tall container)
  • 3 Whole Eggs
  • 4 Roma Tomato (chopped)
  • 4 cups Raw Baby Spinach
  • 3 Turkey Sausage Links (I use Shady Brook)


  1. Heat oven to 350 degrees
  2. Spray muffin tins with Pam (18 muffins)
  3. Remove turkey sausage from casing and cook in a pan until crumbled
  4. Right before sausage is fully cooked, add spinach and cook until wilted
  5. Let sausage/spinach mixture cool
  6. In mixing bowl, combine spinach/sausage mixture, chopped tomato, eggs and liquid egg whites
  7. Evenly distribute the mixture into the 18 muffins spots sprayed with Pam
  8. Cook for 30 minutes at 350 degrees
  9. To reheat during the week, microwave for 90 seconds