Ingredients
Scale
- 6 ounces red or Yukon gold potatoes, cooked and chopped (skin on or off)
- 1/2 cup chopped tomatoes, seeds and pulp removed (around 6 ounces of cherry tomatoes)
- 2/3 cup chopped fresh baby spinach
- 4 pre-cooked breakfast turkey sausage links or patties, chopped
- 3 to 4 large green onions, chopped (white, light green, and part of the dark green portion)
- 3/4 cup shredded sharp Cheddar cheese
- 1/3 cup chopped fresh basil
- 1 3/4 cups egg whites
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher or sea salt
- Fresh ground black pepper
Instructions
- Preheat the oven to 350 degrees. Generusly spray 12 muffin cups with nonstick cooking spray.
- Divide the following ingredients evenly between the muffin cups, in this order:
• Potatoes
• Tomatoes
• Spinach
• Turkey sausage
• Green onions
• Cheese
• Basil - In a small medium bowl, whisk together the egg whites, Dijon mustard, salt, and pepper. Pour over the other ingredients in each muffin cup; they will be around 3/4 to 7/8 full.
- Bake for 20 minutes, or until set and puffy. They should be firm and not jiggly when the pan is moved. To test, gently press one finger in the middle of the top of a muffin or two; it should feel firm.
- Remove from oven and let muffins sit in the tins for around 3 minutes. They will have puffed up in the oven and then will collapse after cooling (just like a soufflé). Using a small fork or spoon, gently remove muffins from tins and serve.
Notes
Make ahead: Muffins can be baked, cooled completely, covered, and refrigerated for up to 4 days or frozen for up to 2 months. Reheat in a 375 degree oven (toaster oven works well) for 12 to 15 minutes or until heated through. Can also be microwaved, but watch carefully as they can become overcooked.
- Category: Meal prep
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 154
- Sugar: 1.3 g
- Sodium: 545 mg
- Fat: 6.8 g
- Saturated Fat: 3.4 g
- Carbohydrates: 8.2 g
- Fiber: 1 g
- Protein: 14.2 g
- Cholesterol: 22.5 mg