Egg Muffins with Onions, Mushrooms, Spinach and ShapeTurkey Sausage

Egg Muffins with Onions, Mushrooms, Spinach and ShapeTurkey Sausage
  • 1 lb ground turkey
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  • ¼ tsp garlic powder
  • ¼ tsp ground sage
  • ¼ tsp thyme leaf
  • 1¼ tsp kosher salt
  • ¼ chopped onion
  • 1 quart sliced mushrooms
  • 1 Tbsp minced garlic
  • ½ bag of fresh spinach chopped
  • ½ cup already prepared Shape Turkey Sausage
  • Splash of Coconut Aminos
  • 17 eggs - beaten
  1. To make the Shape Turkey Sausage, mix 1 lb ground turkey, ½ tsp black pepper, ¼ tsp red pepper flakes, ¼ tsp garlic powder, ¼ tsp ground sage, ¼ tsp thyme leaf, 1¼ tsp kosher salt into a skillet and cook until done.
  2. Preheat oven to 350 degrees. Put onion and a little water into pan and heat on medium high until start to get translucent, add in the mushrooms, garlic and splash of coconut aminios - cover and simmer, stirring occasionally.
  3. Meanwhile chop the fresh spinach. Once mushrooms and onions are tender, add in the Shape Turkey Sausage and spinach, stir to combine.
  4. Spray muffin tins well with olive oil or coconut oil. Using a tablespoon cookie scoop, put a scoop of the cooked mixture in every cup of the tin. Whatever’s left - spread equally through out.
  5. In a separate bowl, crack the eggs and beat them well. You can use an ice cream sized cookie scoop to put in muffin pan. They puff a little, but don’t over flow, so it’s ok to be fuller if you want to use a few more eggs.
  6. Put the muffin tins in the preheated oven. Set the timer for 10 minutes and check - reset timer and check every 1 to 2 minutes until the eggs firm up.


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