Turkey Sausage Sweet-Corn Egg Muffins with Fresh Tomato Salsa

Egg muffins have become a go-to American breakfast for busy mornings, baked in a tin for easy grab-and-go portions. These pack turkey sausage, sweet corn, and sharp cheddar into each cup, finished with a bright heirloom tomato salsa.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 312 cal
• 24g protein
• 12g carbs
• 19g fat

Every recipe here is free to read.

Ingredients

• 10 large eggs
• 8 oz cooked turkey breakfast sausage links
• 1 1/2 cups fresh sweet corn kernels
• 1 cup shredded sharp cheddar cheese
• 1/3 cup whole milk
• 3 green onions
• 2 medium heirloom tomatoes
• 1/4 cup fresh cilantro
• 1 lime
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• as needed cooking spray

Instructions

1. 1Preheat the oven to 375°F and generously coat a 12-cup standard muffin tin with cooking spray so the muffins release cleanly later. Place the tin on a sheet pan for easier handling.
2. 2Dice the turkey sausage into small bite-size pieces. Heat a large skillet over medium heat, add the olive oil, and cook the sausage, stirring occasionally, until lightly browned and heated through, about 4 to 5 minutes. Transfer to a plate to cool slightly.
3. 3Add the sweet corn kernels to the same hot skillet in a single layer. Let them sit undisturbed for 1 to 2 minutes to develop light char marks, then stir and cook another 2 minutes until bright and fragrant. Remove from heat.
4. 4In a large mixing bowl, crack the eggs and whisk vigorously with the milk, garlic powder, smoked paprika, salt, and black pepper until the mixture is completely smooth and slightly frothy.
5. 5Thinly slice the green onions and fold them into the egg mixture along with the cooked sausage, charred corn, and shredded cheddar. Stir just until evenly distributed so every muffin gets protein and vegetables.
6. 6Divide the egg mixture evenly among the 12 prepared muffin cups, filling each three-quarters full. The cheese and corn will peek through the top.
7. 7Bake on the center rack for 18 to 22 minutes, until the muffins are puffed, set in the center, and lightly golden at the edges. A toothpick inserted in the middle should come out clean.
8. 8While the muffins bake, make the salsa: dice the heirloom tomatoes, finely chop the cilantro, and zest then juice the lime. Toss everything together in a small bowl with salt and let the flavors meld at room temperature.
9. 9Remove the muffin tin from the oven and let the egg muffins cool in the pan for 5 minutes; they will deflate slightly and firm up. Run a thin knife each edge if needed, then gently lift them out.
10. 10Serve two warm muffins per person topped with a generous spoonful of the fresh tomato salsa. The bright salsa cuts the richness and keeps the breakfast tasting like peak late-summer produce.
11. 11For grab-and-go school mornings, cool completely, wrap individually, and refrigerate up to 4 days or freeze up to a month. Reheat in the microwave for 45 to 60 seconds or in a 350°F oven for 8 minutes until hot throughout.