Turkey Sausage Egg Muffins

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Garlic

  Raw

  2 cloves, minced or 6g

• 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

  4 tbsp 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 large or 400g

• Chives

  Raw

  3 tsp chopped or 3g

Directions

1. Preheat the oven to 350°F. Lightly grease a muffin pan.
2. Warm olive oil in a medium skillet over medium heat. Add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Transfer to a bowl to cool slightly.
3. In the same skillet over medium heat, add the ground turkey. Season with oregano, fennel seed, basil, black pepper, parsley, and half of the salt. Cook, breaking the turkey into small crumbles, until fully cooked and lightly browned, 6–8 minutes. Let cool briefly.
4. In a large bowl, combine the chopped broccoli, cooked turkey, sun-dried tomatoes, the remaining basil and oregano, onion powder, and the remaining salt.
5. Whisk the eggs in a separate bowl, then pour over the broccoli mixture and stir until evenly coated. Divide the mixture among the muffin cups and sprinkle with chives.
6. Bake until set and a toothpick inserted in the center comes out clean, about 30 minutes. Cool a few minutes before removing from the pan and serving.