Turkey & Egg White Muffins

Name: Turkey & Egg White Muffins
Yield: 4 servings
Ingredients: 4 x 3/4 cup liquid egg whites; 4 x 3 oz cooked lean turkey breakfast sausage; 4 x 1 cup spinach and peppers; 4 x 1 oz part-skim mozzarella

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Turkey & Egg White Muffins

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

327calories

46g protein

9g carbs

11g fat

Sodium: Estimate pending

1 of 4 portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

4 x 3/4 cup liquid egg whites
4 x 3 oz cooked lean turkey breakfast sausage
4 x 1 cup spinach and peppers
4 x 1 oz part-skim mozzarella

Cooking instructions

Heat oven to 350°F. Divide cooked sausage and vegetables among greased muffin cups; add egg whites and cheese. Bake 18–25 minutes until set and center reaches 165°F. Divide equally into 4 portions.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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