High Protein Turkey Sausage and Egg Muffins + Veggies

Welcome to a flavor-packed journey that aligns with your Whole 30 or Paleo lifestyle – our high-protein egg muffins with veggies! These dairy-free delights are not only a culinary adventure but also a wholesome and satisfying addition to your healthy eating repertoire.

Why Choose High-Protein Egg Muffins?

1. Protein Powerhouse:

Each bite is a burst of protein goodness, making these muffins an excellent choice for breakfast or a protein-packed snack.

2. Dairy-Free Delight:

For those on a dairy-free journey, these muffins offer a creamy texture without the need for milk or cheese. Embrace the richness without compromising on your dietary preferences.

3. Whole 30 and Paleo-Friendly:

Compliant with Whole 30 and Paleo guidelines, our egg muffins are crafted with clean, unprocessed ingredients, ensuring a guilt-free and nourishing treat.

Ingredients:

– Eggs: A protein-rich base for our muffins.

– Veggies: Packed with nutrients, we love a colorful mix of bell peppers, spinach, and tomatoes.

– Turkey Breakfast Sausage: Elevate the protein without adding unhealthy fats.

– Coconut Milk: Our dairy-free secret for a creamy texture.

Instructions:

1. Preheat your oven and prepare baking sheets with parchment paper.
2. Roast veggies until tender.
3. Whisk together coconut milk and eggs
4. Brown turkey breakfast sausage
5. Add sausage and veggies to a prepared muffin pan.
6. Pour the egg mixture into muffin cups, leaving room for expansion.
7. Bake until the eggs are set and the edges are golden brown.
8. Let them cool slightly before indulging in your protein-packed, dairy-free creation!

Elevate your mornings with these high-protein egg muffins that not only cater to your dietary needs but also delight your taste buds. Whether you’re on a Whole 30 or Paleo journey, these dairy-free wonders make clean eating a delicious adventure. Try them today and savor the goodness guilt-free!

Pair these muffins with a side of fresh avocado or a dollop of salsa for an extra flavor kick. They are versatile and perfect for meal prep – make a batch for the week ahead! We love to make these for new mamas, for road trips, for work travel or just a typical busy week.

High Protein Egg Muffins with Veggies (Dairy-Free, Whole 30, Paleo)

Welcome to a flavor-packed journey that aligns with your Whole 30 or Paleo lifestyle – our high-protein egg muffins with veggies! These dairy-free delights are not only a culinary adventure but also a wholesome and satisfying addition to your healthy eating repertoire. They have 7g of protein per muffin and are loaded with veggies and healthy fats to keep you feel for hours.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Breakfast

Cuisine American

Servings 24 muffins

Calories 95 kcal

Equipment

• 2 Baking Sheets Lined with Parchment Paper
• 2 Silicone Muffin Pans If not using silicone, line with paper before cooking

Ingredients

  

• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 red onion diced
• 1 sweet potato peeled, diced
• 12 eggs
• 1 14.5oz canned coconut milk
• 1 16oz turkey breakfast sausage sub: ground turkey
• 2 TBS avocado oil
• Salt to taste
• Pepper to taste

Instructions

 

• Preheat oven to 450F and prepare two baking sheets with parchment paper.
• Place diced bell pepper, onion and sweet potato on prepared baking sheets. Drizzle 1 tbs avocado oil over the veggies and then season with salt and pepper to preferred taste. Transfer to oven and bake for 30 minutes.
• Meanwhile, heat a medium sized skillet with 1 tbs avocado oil over medium-high heat. Once hot, add the turkey breakfast sausage and cook until fully browned. Turn off the heat and set aside.
• In a large mixing bowl (preferably with a pour spout), add the coconut milk and whisk to ensure both the cream and water are fully combined. Then crack the eggs into the same bowl, whisking until mixture is fully yellow and emulsified.
• Once the vegetables are tender, remove from the oven and change oven temp to 350F. Add to the skillet with cooked sausage, stirring to distribute the vegetables evenly.
• In two silicone muffin pans (if using metal, please line with paper muffin liners), scoop the sausage/vegetable mixture into each cup. Be sure to spread out the mixture equally.
• Pour the coconut milk/egg mixture over the vegetables, filling about 3/4 of the way to avoid spillover. Pour less than you think at first and then go back and fill in the cups little by little.
• Place muffin pans into the oven and bake at 350F for 30 minutes.
• Remove from oven and allow to cool for 30 minutes before serving. Transfer to a cooling rack for faster cool down.
• Store in the fridge for up to a week, or in the freezer for up to 3 months.

Notes

Nutrition: Carbs 7g, Fat 5g, Protein 7g

Keyword Egg, Egg Muffins, High Protein, Meal Prep, Muffins