Savoury Turkey Breakfast Sausage Egg Muffins
Servings: 12
These Savoury Turkey Breakfast Sausage Egg Muffins are a delicious and easy recipe that will do just the trick for weekdays or brunch on the weekend! Filled with sweet potato, sage and spinach, plus turkey breakfast sausage, this is a dish you’re sure to come back for.
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Ingredients
- 375 g package of Lilydale Turkey Breakfast Sausages
- 3 cups grated sweet potato about 1 medium sweet potato
- 1/2 tbsp fresh sage minced
- 1/4 tsp kosher salt
- pinch pepper
- 3/4 cup chopped spinach
- 8 large eggs
- 1/3 cup plain greek yogurt
- 1/2 cup shredded old cheddar cheese
- To serve: avocado arugula or hot sauce
Instructions
- Pre-heat oven to 375F.
- In a medium frying pan, cook the turkey breakfast sausage according to package directions, until cooked through to an internal temperature of 165F (74C).
- Grease your muffin tins well with a nonstick cooking spray and set aside and while the sausages are cooking prep the other ingredients (sweet potato, sage, spinach).
- Once the turkey breakfast sausages are done cooking, remove from the frying pan and wipe out most of the pan, leaving a little bit of oil in the pan (if there isn’t much oil in the pan, add a 1 tbsp olive oil to the pan).
- Turn the frying pan back on to medium heat and add in oil. Then, add in the shredded sweet potato, salt, pepper and sage, sautéing for about 5 minutes and stirring constantly until the sweet potato has softened.
- Remove from the heat and stir in the spinach until combined.
- Chop the cooked turkey breakfast sausage into 1/2 inch pieces and stir into the sweet potato mixture.
- In a large bowl whisk together the eggs and yogurt.
- Distribute the sweet potato-turkey breakfast sausage-sage mixture equally between each muffin cup. Then evenly pour egg mixture into each muffin cup and sprinkle shredded cheese over the top of each muffin.
- Cook for about 20 minutes, until eggs are set. Then let stand for 5 minutes before removing from the muffin tin.
Notes
Equipment: 12 muffin tin, frying pan
**These egg muffins will last 4 days in the fridge. Reheat in the microwave or oven at a low temperature for a quick breakfast or eat them on the go!**
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