Turkey Sausage and Broccoli Egg White Frittata Muffins

Turkey Sausage and Broccoli Egg White Frittata Muffins is a breakfast that serves 18. One serving contains 92 calories, 10g of protein, and 5g of fat. For 48 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 460 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 32 minutes. This recipe from Rachel Cooks requires turkey sausage, egg whites, eggs, and sharp cheddar cheese. It is a good option if you're following a gluten free and primal diet. Overall, this recipe earns a not so excellent spoonacular score of 38%. If you like this recipe, you might also like recipes such as Fontina, Spinach and Potato Noodle Egg White Frittata Muffins, Turkey Sausage, Spinach, and Egg White Wrap, and Turkey Sausage Egg White Flatbread | Carrie's Experimental Kitchen.

Servings: 18

Preparation duration: 10 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees F. Grease or spray a tin for 12 muffins. (Spray them really well!)In a medium frying pan, brown the sausage over medium high heat. Break it up into small pieces as it browns. Once browned and cooked through, add broccoli and continue to cook until broccoli is thawed. Remove from heat and allow to cool for 5 minutes.Meanwhile, in a large bowl, whisk together egg whites, eggs, skim milk, cheese, salt and pepper.Add sausage and broccoli vegetables evenly to each of the 18 muffins tins.Pour egg mixture evenly on top of the sausage and broccoli. I used a 1/4 cup measuring cup to do this - it works out almost exactly as 1/4 cup in each.Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.

 

Step by step:

1. Preheat oven to 375 degrees F. Grease or spray a tin for 12 muffins. (Spray them really well!)In a medium frying pan, brown the sausage over medium high heat. Break it up into small pieces as it browns. Once browned and cooked through, add broccoli and continue to cook until broccoli is thawed.

2. Remove from heat and allow to cool for 5 minutes.Meanwhile, in a large bowl, whisk together egg whites, eggs, skim milk, cheese, salt and pepper.

3. Add sausage and broccoli vegetables evenly to each of the 18 muffins tins.

4. Pour egg mixture evenly on top of the sausage and broccoli. I used a 1/4 cup measuring cup to do this - it works out almost exactly as 1/4 cup in each.

5. Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.

Nutrition Information:

covered percent of daily need