Turkey Sausage Egg Bites Recipe
Delicious egg bites loaded with turkey sausage, mixed veggies, cheese and salsa. Packed with over 30g protein.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Egg Mixture
Filling
Cheese & Toppings
To Prepare Pan
Method
Prep & Cook Sausage/Veggies
- 1
Preheat and prepare pan
Preheat oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray or grease each cup with about 1/4 tsp oil.
- 2
Cook turkey sausage
Heat a large nonstick skillet over medium heat. Add the turkey sausage (removed from casings if using links). Cook, breaking up with a spatula, until no longer pink and starting to brown, about 6–8 minutes. Transfer cooked sausage to a paper towel–lined plate to drain excess fat if needed.
- 3
Sauté vegetables
In the same skillet over medium heat, add the diced onion and bell peppers. Sauté for 3–4 minutes until softened. Add thawed corn and chopped spinach; cook 1–2 minutes more until spinach wilts. Season vegetables lightly with a pinch of salt and pepper. Remove from heat and let cool 2–3 minutes.
Mix Egg Base & Assemble
- 4
Whisk eggs
In a large bowl, whisk together the 8 whole eggs, 1 cup liquid egg whites, and 1/4 cup milk until smooth. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin if using.
- 5
Combine filling
Fold the cooked turkey sausage and sautéed vegetables into the egg mixture. Stir in 3/4 cup of the shredded cheddar cheese, reserving about 1/4 cup for topping.
- 6
Portion into muffin tin
Divide the mixture evenly among the 12 prepared muffin cups, filling each about 3/4 full (use a 1/3-cup measuring scoop or a large spoon). Each cup should yield firm but slightly jiggly egg bites when done.
Bake & Finish
- 7
Bake
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the centers are set and a toothpick inserted into the center comes out mostly clean. If you prefer firmer bites, bake up to 24 minutes.
- 8
Add cheese and salsa
Remove the tin from the oven. Immediately top each egg bite with a small spoonful (about 1 tsp) of salsa and sprinkle the reserved 1/4 cup shredded cheddar over the tops so it melts into the hot bites.
- 9
- 10
Storage and reheating
Store leftover egg bites in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. To reheat refrigerated bites, microwave one on a plate for 45–60 seconds until warm. For frozen, thaw overnight in the fridge then reheat or microwave 90–120 seconds.