American · Snack
Baked Turkey Sausage and Herb Egg Muffins
Baked egg muffins with lean turkey sausage and fresh mixed herbs, make once and enjoy over the week from fridge for a clean savoury protein snack.
$
18 minsPrep
22 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
168Calories
24gProtein
6gFat
3gCarbs
0gSugar
0gFiber
520mgSodium
185mgChol
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Instructions
1
Prep
Finely chop chives, parsley, sage, and thyme. Finely grate garlic clove. Crush fennel seeds. Whisk whole egg, egg whites, almond milk, salt, pepper, and nutmeg in a small bowl until smooth. Brush 4 muffin holes with olive oil.
2
Sear
Heat a small non-stick pan over medium heat with olive oil. Season ground turkey with half the salt, pepper, fennel seeds, garlic, sage, and thyme. Break into crumbles and cook 3 to 4 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate to cool.
3
Build
Divide cooled cooked turkey sausage evenly between the 4 greased muffin holes. Sprinkle chives and parsley evenly over the turkey in each hole.
4
Bake
Pour egg mixture into each hole, filling three-quarters full. Bake at 180°C for 18 to 20 minutes until puffed, set in the centre, and lightly golden on top. Cool in the tin 5 minutes, then run a knife around each muffin and lift onto a rack to cool fully.
5
Plate
Once completely cooled, store the 4 muffins in an airtight container. Refrigerate up to 4 days. Reheat in the microwave for 30 to 45 seconds or at 160°C for 4 to 5 minutes before serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 large egg
- 2 large egg whites
- 88g (3.1 oz) lean ground turkey
- 18ml (1.2 tbsp) unsweetened almond milk
- 1.5 tbsp fresh chives
- 1.125 tbsp fresh parsley
- 0.75 tbsp fresh sage
- 0.75 tbsp fresh thyme
- 1 garlic clove
- 0.25 tsp fennel seeds
- 0.25 tsp fine salt
- 0.125 tsp black pepper
- 0.0625 tsp ground nutmeg
- 0.5 tbsp olive oil