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


The Method:

 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!