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Egg Omelet Muffins
Deanne Frieders
We love meal prepping egg omelet muffins. Loaded with veggies and turkey sausage, this low carb breakfast is a healthy grab and go option!
4
servings
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Ingredients
1
cup
spinach chopped
½
cup
bell peppers diced
8
eggs whisked
1
cup
cooked turkey breakfast sausage
½
teaspoon
salt
¼
teaspoon
pepper
Instructions
TO MAKE FRESH
Preheat oven to 375 degrees and grease a muffin tin with non-stick cooking spray.
Whisk eggs in a medium sized bowl. Add remaining ingredients.
Ladle or pour egg mixture into cups, filling just over halfway full.
Bake 20-22 minutes or until eggs are set in the middle. You can check for doneness by inserting a knife into the center.
TO MAKE AS A FREEZER MEAL
Whisk eggs in a medium sized bowl. Add remaining ingredients. Add to a labeled, gallon size freezer bag. Remove excess air and lay flat to freeze.
Cook as outlined above.
2 cups per serving.
Leftovers can be frozen and thawed overnight.
Notes
2 cups per serving.
Leftovers can be frozen and thawed overnight.
Nutrition
Calories:
231
kcal
Carbohydrates:
2
g
Protein:
16
g
Fat:
17
g
Saturated Fat:
6
g
Cholesterol:
350
mg
Sodium:
626
mg
Potassium:
282
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
1786
IU
Vitamin C:
26
mg
Calcium:
60
mg
Iron:
2
mg
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@ThisFarmGirlCooks
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#thisfarmgirlcooks
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