These savory breakfast egg muffins are a delightful and healthy way to start your day. Packed with protein and flavor, they're perfect for meal prep or a quick breakfast on the go.
Preheat your oven to 350°F and grease a muffin tin.
Use a non-stick spray or silicone muffin liners to prevent sticking.
Cook the ground turkey sausage in a skillet over medium heat until browned, then drain any excess fat.
Break the sausage into small crumbles as it cooks for even distribution in the muffins.
In a mixing bowl, whisk together the egg substitute, chopped onion, diced green pepper, salt, pepper, and garlic powder.
Ensure the vegetables are evenly distributed in the mixture for consistent flavor.
Stir the cooked sausage and shredded cheddar cheese into the egg mixture.
Fold gently to avoid breaking the sausage crumbles.
Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Use a ladle or measuring cup for easy and mess-free filling.
Bake in the preheated oven for 20-25 minutes, or until a knife inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool slightly before removing them from the tin. Serve warm and enjoy!
Run a knife around the edges of each muffin to help release them from the tin.
