Sausage and Egg Muffin Cups

Posted 01/20/2017 | By HealthCorps

Need a quick go-to breakfast packed with protein?

This sausage and egg muffin recipe is a perfect breakfast dish which is easy and low-carb. Itis simple for a small family or individuals, can be prepared ahead of time (frozen) and reheated. This will soon become your favorite recipe!

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Sausage and Egg Muffin Cups


Published 2017-01-20

Prep Time:
Cook Time:


  • 12 oz Pork Italian Sausage
  • 2/3 lb Ground Turkey
  • 1/4 tsp leaf Dried Thyme Leaves
  • 1 tbsp Parsley (Dried)
  • 1/8 tsp Red or Cayenne Pepper
  • 1/4 tsp Paprika
  • 1/8 tsp Nutmeg (Ground)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2/3 cup chopped Sweet Red Peppers
  • 13 large Eggs


1. Preheat oven to 350°F.  Grease a muffin tin with twelve wells.

2. Combine the sausage and ground turkey until thoroughly mixed.

3. Add thyme, parsley, cayenne, paprika, nutmeg, salt, black pepper, chopped red bell peppers and 1 egg.  Mix together with hands until all ingredients are incorporated.

4. Divide sausage mixture evenly between the 12 muffin wells.  Push mixture up and slightly over the rims of the wells making sure there are no holes.

5. Crack an egg into each well and immediately place in oven.  Bake for 25-30 minutes until eggs are set.  Top with cheese and hot sauce or salsa if desired (don’t forget to add the extra grams of NC if you do).

Nutritional Information

Amount Per Serving  Calories: 353 | Total Fat: 23.6 grams

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