Ingredients
Scale
- 8 large eggs
- 1 cup liquid egg whites
- 2 cups low-fat cottage cheese (small curd)
- 1 cup cooked turkey sausage crumbles
- 2 cups fresh baby spinach, chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Generously coat a 12-cup muffin tin or a large silicone baking mold with non-stick cooking spray. If you have a silicone mold, this is the best time to use it, as the eggs will pop out effortlessly. Finely chop your fresh baby spinach and ensure your turkey sausage is fully cooked and crumbled before you begin the mixing process.
- In a large mixing bowl, crack the 8 large eggs and add the cup of liquid egg whites. Whisk them vigorously until the yolks and whites are fully combined. Stir in the 2 cups of cottage cheese, garlic powder, onion powder, salt, and pepper. The mixture will look slightly lumpy because of the cottage cheese curds—this is exactly what you want for that creamy finished texture. Finally, fold in the chopped spinach and turkey sausage crumbles.
- Distribute the egg mixture evenly among the 12 muffin cups, filling each about three-quarters of the way to the top. Sprinkle the shredded cheddar cheese over the top of each cup. Place the tin in the center rack of the oven and bake for 22 to 25 minutes, or until the centers are set and the tops are slightly golden brown. Remove from the oven and let them cool in the pan for 5 minutes before using a plastic knife or spatula to gently lift them out.
- Cook Time: 35 minutes