Make-Ahead Turkey Sausage & Sweet Corn Egg Muffins

Egg muffins grew from America’s love of portable, make-ahead breakfasts baked into tidy cups. Turkey sausage and sweet corn bring savory depth and gentle sweetness, with cheddar and spinach tucked into each grab-and-go bite.

Serves 6 · 15 min prep · 22 min cook

Estimate for one serving

• 285 cal
• 24g protein
• 9g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 10 large eggs
• 8 oz cooked turkey breakfast sausage
• 1 1/2 cups fresh sweet corn kernels
• 1 cup shredded sharp cheddar
• 2 cups baby spinach
• 1/4 cup whole milk
• 3 green onions
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• for greasing olive oil or cooking spray

Instructions

1. 1Preheat the oven to 375°F and generously grease a standard 12-cup muffin tin with olive oil or cooking spray so the muffins release cleanly.
2. 2Crumble the cooked turkey sausage into small bite-size pieces and set aside. Thinly slice the green onions and roughly chop the spinach.
3. 3In a large mixing bowl whisk the eggs with the milk, salt, pepper, and garlic powder until the mixture is fully uniform and slightly frothy.
4. 4Fold in the sausage crumbles, sweet corn kernels, shredded cheddar, chopped spinach, and most of the sliced green onions, reserving green onion for garnish later.
5. 5Divide the egg mixture evenly among the 12 muffin cups, filling each three-quarters full so they have room to puff.
6. 6Bake on the center rack for 18 to 22 minutes until the tops are golden, the centers are set, and a toothpick inserted in the middle comes out clean.
7. 7Cool the muffins in the pan for 5 minutes, then run a thin knife each edge and transfer to a wire rack.
8. 8Serve two muffins warm, or cool completely, wrap individually, and refrigerate up to 4 days or freeze up to 2 months. Reheat from fridge 45–60 seconds in the microwave or from frozen about 90 seconds until hot throughout.