Sunday, January 20, 2013

Caryl's Turkey Sausage Egg Muffins (C1)

Recipe Author: Caryl Schiff-Greatorex

2 4-oz C1 compliant turkey sausage patties crumbled
1 1/2 cups chopped onions
1/2 bag chopped frozen kale thawed and drained (could use fresh)
1/2 bag chopped frozen spinach thawed and drained (could use fresh)
4 Tbsp olive oil
2 containers liquid egg whites (each container 16 oz)
4 eggs
Franks hot sauce (optional)
4 oz crumbled fat free feta (optional)
Parmesan cheese

The sausage recipe used is found at:

Preheat oven to 350

Spray muffin tins w/cooking spray

Heat olive oil and sautéed onions until soft. Add crumbled turkey sausage, spinach and kale (or any other chopped vegetables you like, peppers, broccoli, etc.). Mix egg whites with beaten eggs and hot sauce and/or pepper). Fill each muffin tin about half way with turkey mixture. Sprinkle with a small amount of feta. Fill each tin to top with egg mixture. Sprinkle with Parmesan. Bake in 350 oven for about 20 minutes or until tops are lightly browned. Can be frozen in baggies and microwaved to reheat.

Recipe makes 18 muffins. This recipe could be pared down if you do not want to make this much.  They can be frozen for breakfasts during the week.


  1. I just made this...used turkey slices and mushroom as well as red and yellow peppers. Can't wait to try them tomorrow for breakfast.

  2. Can you provide the nutritional info please? Thank you!