Ingredients

8 large eggs
¼ cup skim milk (or dairy-free alternative)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
13 ounces precooked turkey sausage, finely diced
½ cup green onions, thinly sliced
1 cup shredded cheese blend (cheddar, mozzarella, or preferred choice)

Instructions

Preheat Oven: Set the oven to 375°F (190°C).
Prepare Muffin Pan: Generously coat a 12-cup muffin pan with cooking spray to prevent sticking.
Mix Eggs and Seasoning: In a large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
Add Fillings: Stir in the diced turkey sausage and sliced green onions, ensuring even distribution.
Fill Muffin Cups: Pour the egg mixture into the prepared muffin pan, filling each cup about ¾ full.
Top with Cheese: Sprinkle shredded cheese over each muffin cup.
Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm.
Pro Tips:

Avoid Overmixing: When combining ingredients, mix just until combined to prevent the muffins from becoming tough.
Check for Doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they’re done.
Common Mistakes to Avoid:

Overfilling Muffin Cups: Filling beyond ¾ can cause overflow during baking.
Insufficient Greasing: Ensure the muffin pan is well-greased to facilitate easy removal.
Notes
Serving Suggestions: Pair with fresh fruit or a side salad for a complete meal.
Variations: Substitute turkey sausage with chicken sausage, or add vegetables like bell peppers or spinach for added nutrition.
Storage: Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in the microwave for 30-45 seconds or in a preheated oven at 350°F (175°C) for 10 minutes.

breakfast