Turkey Sausage Egg Muffins

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Pepper

  Spices, black

  ½ tsp or 1g

• Parsley

  Raw

  1 tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Broccoli

  Raw

  2 cup chopped or 182g

• Sun-dried tomatoes

  ¼ cup or 14g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Onion powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  8 extra large or 448g

• Chives

  Raw

  1 tbsp chopped or 3g

Directions

1. Preheat the oven to 350°F and grease a 12-cup muffin pan.
2. In a medium skillet over medium heat, cook the onion and garlic for about 5 minutes until the onion is browned and softened. Remove from the skillet and let cool for 10 minutes.
3. In a medium bowl, combine the turkey with the onion mixture. Add oregano, fennel, basil, pepper, parsley, and salt. Mix well, form into patties, and cook in the skillet over medium heat for about 8 minutes until cooked through. Let cool, then chop and crumble the sausage into bite-size pieces.
4. In a large bowl, combine broccoli, sausage, sun-dried tomatoes, basil, oregano, onion powder, and salt.
5. Whisk the eggs in a medium bowl, then pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffin cups and top with chives.
6. Bake for 30 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean. Enjoy!

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