Turkey Sausage Egg Cups

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These turkey sausage egg cups are a delicious solution to on the go breakfasts. The squash and turkey sausage make these taste like Fall!

Turkey Sausage Egg Cups

I love these egg cups, because they the perfect solution to meal prep!  Double the base from my turkey and wild rice casserole and reserve half of it before adding the rice.  This is also the base for this recipe, and it will take you 5 minutes to throw together and into the oven.

What is also great about this recipe is that it uses healthy ingredients that are in season during the Fall.  The flavors of the butternut squash and the turkey sausage complement each other well.  The kale also adds a nice crunch to the egg bites!

Turkey Sausage Egg Cups

How to Make the Best Turkey Sausage Egg Cups

While the full recipe instructions are available below, here are some tips to make the best egg bites this Fall.

  • Muffin Tin: you will use a large muffin tin for your egg cups.  Be sure to spray each muffin cavity well with non-stick spray.  This is important to prevent the egg bites from sticking to the muffin tin.
  • Eggs: you will use a combination of eggs and egg whites for this recipe.  Make sure you beat them together well.  This is important, because it will give the eggs the best texture for this recipe.  The air is trapped in the eggs and expands while cooking in the oven.
  • Filling: the includes onions, turkey sausage, butternut squash, and kale.  This is the same base as my turkey and wild rice casserole.  If you double this base and set half of it aside, you will save tons of time prepping for the other meal!

This is a great breakfast that can either be used as a quick solution for on-the-go mornings, or for a nice brunch on the weekend!

Turkey Sausage Egg Cups

https://www.instagram.com/scrambledandscrumptious/

Turkey Sausage Egg Cups

These turkey sausage egg cups are a delicious solution to on the go breakfasts. The squash and turkey sausage make these taste like Fall!

Author:
Kirsten

Ingredients

  • 1 tsp olive oil
  • 1/2 small white onion
  • 3 cups butternut squash, cubed (approximately 1/2 small squash)
  • 8 oz turkey sausage (approximately 2 links), removed from casing
  • 1 kale leaf, center rib removed and chopped into bite sized pieces
  • 5 large eggs
  • 1 cup egg whites
  • 1/4 cup grated parmesan

Instructions

  1. Spray a large muffin tin with non-stick spray and set aside.  Preheat oven to 350F.
  2. Heat a large non-stick skillet over medium heat.  Add the oil and onion and sauté until the onions are soft, approximately 2 to 3 minutes.
  3. Add the butternut squash to the skillet and cover, reducing the heat to medium-low.  Cook, tossing occasionally, until the squash is tender enough to be pierced by a fork, approximately 5 to 10 minutes.
  4. Turn the heat on the skillet back to medium and add the turkey sausage, breaking it apart as it cooks.  Once the turkey has cooked through, add the kale and cook until it softens, approximately 3 to 4 minutes.
  5. Distribute the contents of the skillet evenly among the muffin cavities in the tin.  In a large mixing bowl, beat together the eggs and egg whites.  Season the egg mixture with salt and pepper and add the parmesan cheese.  Beat the eggs until they are frothy.
  6. Pour the egg mixture evenly into the muffin cavities in the tin.  Bake in the oven for 20 minutes, until the eggs are firm.

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