Breakfast Egg Muffins - As Seen on TV
This delicious breakfast bake has all the fixins’ of a good breakfast: it’s hearty, healthy, and it’s something you can enjoy all week long! Plus, it’s super versatile: you can make it as I’ve written the recipe, or you can add in your own favorite veggies—or swap out the meat to make a vegetarian dish. You can also combine the ingredients into a 13x9” casserole dish for a meal that is sure to be the favorite at brunch!
I shared this recipe on AM Northwest and it was a hit! Watch the segment here.
What You’ll Need:
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
½ yellow onion, finely chopped
1 tbsp. EVOO
1 cup sliced baby mushrooms
1 cup frozen spinach or kale
Salt and pepper to taste
8 eggs (or 4 eggs + 4 egg whites)
1 lb. ground turkey sausage
1 (30-oz) package frozen hash browns
1 ½ cup sharp cheddar cheese, shredded
1 cup milk
1 tsp. garlic powder
2 tsp. red pepper flakes
½ tsp. parsley
½ tsp. basil
½ tsp. oregano
1. Preheat oven to 350-degrees F.
2. Cook the potatoes in a small sautéing pan with EVOO as directions on the frozen package states. Then set aside.
3. Make sure your veggies are all finely chopped. Then, in a large sautéing pan over medium heat, drizzle EVOO and add in the onion and bell peppers. After a couple of minutes, when onion becomes fragrant, add in the mushrooms sauté another 3-4 minutes—until everything is tender, but not mushy. Remove from heat and set aside.
4. Combine seasonings: garlic powder, pepper flakes, parsley, basil, and oregano. Drizzle EVOO into a small sautéing pan and cook sausage until browned. Remove from heat.
5. Whisk together eggs (or eggs and egg whites), milk, and 1 cup sharp cheddar cheese.
6. In a large bowl, combine cooked sausage, potatoes, sautéed vegetables and frozen spinach or kale. Then, pour mixture into a prepared casserole dish or scoop into muffin tins—making sure to distribute evenly between tins. Then, pour egg mixture over top. Sprinkle with remaining ½ cup of cheese. Top with salt and pepper.
7. Bake for 35-40 minutes if using a casserole dish and 28-34 minutes if cooking muffins—until cheese becomes a golden brown. Serve and enjoy—or refrigerate for the week ahead!