Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
high-protein baked egg muffins - featured image

High-Protein Baked Egg Muffins: Best Meal Prep Recipe


  • Author: Lucia
  • Total Time: 30 minutes
  • Yield: 12 servings 1x

Description

These high-protein baked egg muffins with turkey sausage are the ultimate meal prep breakfast. They are fluffy, savory, and customizable, allowing you to prepare a week’s worth of healthy, filling meals in under 30 minutes.


Ingredients

Scale
  • 12 large eggs
  • 12 oz turkey sausage (mild or spicy, removed from casings)
  • 1/4 cup milk (2% recommended)
  • 1/2 cup shredded cheese (cheddar, pepper jack, or feta)
  • 1 cup mixed vegetables, chopped (bell peppers, onions, spinach, mushrooms, zucchini)
  • Salt and black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Non-stick cooking spray or oil for greasing

Instructions

  1. Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin tin with non-stick spray.
  2. Heat a skillet over medium heat and cook the turkey sausage, breaking it up with a spoon, until browned (4-5 minutes).
  3. Add hard vegetables (like peppers and onions) to the skillet in the last 2 minutes to soften. Add spinach at the very end to wilt. Remove from heat and let cool slightly.
  4. In a large mixing bowl, whisk the eggs, milk, salt, pepper, garlic powder, and paprika vigorously until frothy.
  5. Stir the cooked sausage and vegetables into the egg mixture. Add half of the shredded cheese and mix gently.
  6. Pour the mixture into the prepared muffin cups, filling them about 3/4 full. Top each with the remaining cheese.
  7. Bake for 18-20 minutes until the eggs are set and tops are lightly golden. Test with a toothpick to ensure they come out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

Notes

Sauté hard vegetables first to prevent sogginess. Cool muffins completely before storing to avoid condensation. These freeze well for up to 3 months. Adjust salt based on the sodium content of your sausage and cheese.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 110
  • Sugar: 1
  • Sodium: 250
  • Fat: 7
  • Saturated Fat: 2
  • Carbohydrates: 1
  • Protein: 10

Keywords: high protein breakfast, meal prep, egg muffins, turkey sausage, healthy breakfast, keto friendly, gluten free, quick breakfast