Egg cups are a great way to get protein in the morning! If traveling, make these egg muffins before you hit the road and store in an air-tight container to put in your mini-fridge. 


  • 8 large whole eggs
  • 8 oz crumbled turkey sausage
  • 2 cups shredded fresh spinach
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Preheat oven to 350° F. Grease a regular-size 12-count muffin tin. 
  2. Roughly chop up spinach.
  3. Whisk eggs in a medium-size bowl; add in crumbled turkey sausage and spinach and whisk again to evenly incorporate. 
  4. Pour into muffin tin, filling each of the cups approximately half way. 
  5. Bake for 20-25 minutes until eggs are set in the middle.
  6. Evenly distribute and sprinkle cheese on top of the muffins.
  7. Remove from oven and use a spoon to gently dislodge muffins from the tin. 
  8. Allow to cool on a cooling rack for at least a minute before serving, with a little salt and pepper to taste!
  9. Store egg muffins in an airtight container in the refrigerator for up to five days. 

Nutrition facts per egg muffin – makes 12 muffins

Calories: 89 | Fat: 5 g | Protein: 10 g | Carbohydrates: 1 g

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