Southwestern Turkey Sausage Egg Cups

Recipe Ingredients

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Turkey: This recipe uses a pound of turkey sausage.
• Spices: The spice mixture is taco seasoning and cayenne red pepper. This mixture works well together to bring flavor to the dish.
• Salsa: Use your favorite salsa in this egg cup recipe. You also can use this Homemade Salsa or this Salsa Verde.
• Vegetables: A mixture of vegetables in use these egg cups. It mixes bell pepper, spinach and onions.
• Cheese: Sharp cheddar helps create cheesy egg cups. You can also use mozzarella cheese, pepper jack or cotija cheese.

How to Make Turkey Sausage Egg Cups

Step 1: Prepare Muffin Tins: Preheat the oven to 375 degrees. Grease your muffin tins {enough for 12-18 muffins depending on how big you want them} and set aside.

Step 2: Sauté Sausage: In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the turkey sausage, taco seasoning and cayenne pepper and cook for 3 minutes. Add the bell pepper and onion and continue to cook until turkey sausage is browned, about 5-6 minutes.

Step 3: Combine Sausage with Eggs: In a large mixing bowl put the turkey sausage mixture, spinach, green onions and 1 cup of the cheese. In a different large mixing bowl crack the 12 eggs and whisk them together. Pour the egg mixture into the turkey sausage mixture and season with a dash of salt and pepper. Stir until fully combined.

Step 4: Add Eggs to Muffin Tins: Pour the egg mixture evenly into the muffin tins {about 3/4 of the way full or they will spill over} and sprinkle each muffin with a small amount of the 1/2 cup of leftover cheese on each egg muffin.

Step 5: Bake: Put the egg muffins in the oven and bake for 20-25 minutes or until the egg muffins are set in the middle and begin to turn golden brown. Remove from the oven and let cool before removing from the muffin tin. Once cooled off remove from the muffin tins and serve with a dollop of sour cream or salsa, cilantro and green onions.

Storage Tips

Store the egg cups in an airtight container for up to 5 days. To reheat you can quickly microwave for 30 seconds.

These also freeze well. To freeze them let them cool all the way and store in a freezer safe ziplock or in an airtight container. When you are ready to use them you can thaw them overnight in the fridge or you can pull them straight out of the freeze and microwave for 30 seconds.