About this recipe

These savory baked egg muffins are a meal-prep powerhouse — packed with eggs, turkey sausage, cottage cheese, and colorful vegetables, each muffin delivers a satisfying hit of protein in a portable, grab-and-go package. Perfect for busy mornings or a quick high-protein snack.

Instructions

1. 1

   Preheat your oven to ![375°F]. Generously spray a 12-cup muffin tin with cooking spray (or use silicone liners) and set aside.

2. 2

   Heat a skillet over ^[medium heat]. Add the crumbled turkey breakfast sausage and cook, breaking it up with a spatula, for 4–5 minutes until browned and cooked through. Add the diced yellow onion, red bell pepper, and garlic, and cook for another 2–3 minutes until softened. Stir in the chopped baby spinach and cook for 1 minute until wilted. Remove from heat and let cool slightly.

3. 3

   In a large mixing bowl, whisk together the large eggs, cottage cheese, milk, fine sea salt, black pepper, and smoked paprika until well combined and slightly frothy. Stir in the shredded cheddar cheese and the cooked sausage-vegetable mixture.

4. 4

   Evenly divide the egg mixture among the 12 prepared muffin tin cups, filling each about three-quarters full. Give the pan a gentle tap on the counter to settle the mixture.

5. 5

   Bake at ![375°F] for 18–22 minutes, until the muffins are puffed, set in the center, and lightly golden on top. A cake tester inserted in the center should come out clean. Let cool in the pan for 5 minutes before running a knife around the edges and removing.