Turkey Sausage & Egg Cups - My Go-To Work-Week Breakfast

As far as meal prep goes, I tend to make things simple for myself and eat the same thing for breakfast during the week. In doing that, I've found that making Turkey Sausage and Egg Cups in muffin tins in advance really cuts down on my prep and saves me a ton of time during the week.

So with out further adieu, I give you the recipe for Turkey Sausage and Egg Cups:

Servings - 6
Serving Size - 2 Egg Cups
Portion Fix Container Count - 1 Red

Ingredients:
12 eggs
1/2 lb cooked turkey sausage (I typically use lean Jennie O sold with the breakfast meats)
Sea Salt and Pepper to taste (or any other spices like Mrs. Dash or any of the 21 Day Fix Seasonings)

Instructions:

1) Preheat the oven to 375 degrees.

2) Spray 12 regular sized muffin tins with non-stick olive oil cooking spray. (NOTE: make sure you spray the individual tins well or the eggs will stick to the tin)

3) Whisk eggs in a medium bowl (preferably one that has a spout for easy pouring) with seasoning.

4) Pour the egg mixture evenly into each muffin tin.

5) Sprinkle the turkey sausage in each tin.

6) Bake for 20 minutes

7) Remove from the egg cups from muffin tins after about 5 minutes so they don't continue to cook.

8) Either serve or if making them for the week allow them to completely cool.

9) Once cool, portion them into individual ziplock snack bags - 2 per bag.

Additional Meal Prep Tip:

Jennie O Turkey Sausage typically comes in a 1lb log. You cook up the entire pound and either divide in half for the egg cups I'm making that day and freeze the other half to use for next week or I make 24 egg cups, use up the entire pound of Turkey Sausage and freeze the extra egg cups for the next week.