Caryl's Turkey Sausage Egg Muffins: C1

Caryl's Turkey Sausage Egg Muffins 

Recipe Author: Caryl Schiff-Greatorex

**Note from Rochelle: 

I found this recipe on the 17 Day Diet Gal website. These are absolutely delicious!  I did make a couple small adjustments to accommodate the ingredients I had at hand. I did not use the Feta or Parmesan, and instead used FF Cheddar. I also added some chopped jalapenos to add some heat. I used PAM olive oil spray and used only 1 TBS of the actual olive oil. I added the Frank's Hot Sauce upon serving. I now have them ready to reheat in my fridge and freezer. So convenient, and so good!

1 lb of lean ground turkey, prepared into turkey sausage (click here for recipe)
1 1/2 cups chopped onions
1/2 bag chopped frozen kale thawed and drained (could use fresh)
1/2 bag chopped frown spinach thawed and drained (could use fresh)
4 Tbsp olive oil
2 containers liquid egg whites (each container 16 oz)
4 eggs
Franks hot sauce (optional)
4 oz crumbled fat free feta (optional)
Parmesan cheese

Click here for Turkey Sausage Recipe

Preheat oven to 350

Spray muffin tins w/cooking spray

Heat olive oil and sautéed onions until soft. Add crumbled turkey sausage, spinach and kale (or any other chopped vegetables you like, peppers, broccoli, etc.). Mix egg whites with beaten eggs and hot sauce and/or pepper). Fill each muffin tin about half way with turkey mixture. Sprinkle with a small amount of feta. Fill each tin to top with egg mixture. Sprinkle with Parmesan. Bake in 350 oven for about 20 minutes or until tops are lightly browned. Can be frozen in baggies and microwaved to reheat.

Recipe makes 18 muffins. This recipe could be pared down if you do not want to make this much.  They can be frozen for breakfasts during the week.