LOW CARB • PALEO • HIGH PROTEIN
Make a batch of these egg, broccoli, and turkey sausage muffins over the weekend to grab and go during the workweek.
At 150 calories and 12 grams of protein,
these muffins are a smarter choice over any coffee shop pastry!
Yeilds: 8 servings
Cook Time: 30 min
For the sausage:
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1 tablespoon olive oil
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1/2 medium yellow onion, finely chopped
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1 clove garlic, minced
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1/2 pound ground turkey
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1 teaspoon dried oregano, crumbled
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1 teaspoon fennel seeds
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1 teaspoon dried basil
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1/2 teaspoon ground black pepper
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1 teaspoon dried parsley
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1/2 teaspoon sea salt
For the muffins:
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2 cups broccoli, finely chopped
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1 cup shredded cheddar cheese
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1/4 cup sun-dried tomatoes (soaked in oil), finely chopped
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1 teaspoon dried basil
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1/4 teaspoon dried oregano
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1/2 teaspoon onion powder
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1/2 teaspoon sea salt
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8 large eggs
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1 tablespoon chives
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Preheat the oven to 350 degrees.
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Grease a 12-cup muffin pan.
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In a medium skillet over medium heat, cook onion and garlic for five minutes or until onion has browned and softened. Remove from skillet and cool for 10 minutes.
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In a medium bowl, combine turkey and the onion mixture. Add the rest of the sausage ingredients, and mix with your hands until thoroughly blended.
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Form patties of desired width and thickness (3-inch wide by 1/2-inch to 3/4-inch thick works well) by hand. Cook in the skillet over medium heat for eight minutes or until a thermometer inserted in the center registers 165 degrees and the meat is no longer pink. Set aside to cool, then chop and crumble sausage into bite-size pieces.
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In a large bowl, combine broccoli, sausage, cheese, tomatoes, basil, oregano, onion powder, and salt.​​​​​​​
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In a medium bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffin cups and top with chives.​​​​​​​
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Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.​​​​​​​
