Turkey, Broccoli and Egg Muffins

  • RECIPE SOURCE Kitchen on Fire
  • PREP TIME 10 min
  • COOKING TIME 30 min
  • TOTAL TIME 40 min


  • For the Sausage
  • 1 Tbs olive oil
  • 1/2 medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 lb ground turkey
  • 1 tsp dried oregano, crumbled
  • 1 tsp fennel seeds
  • 1 tsp dried basil
  • 1/2 tsp ground black pepper
  • 1 tsp dried parsley
  • 1/2 tsp sea salt
  • For the Muffins
  • 2 cups broccoli, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup sun-dried tomatoes (soaked in oil), finely chopped
  • 1 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 8 large eggs
  • 1 Tbs chives

Cooking Instructions

Preheat the oven to 375° degrees. Grease a 12-cup muffin pan.

In a medium skillet over medium heat, cook onion and garlic for five minutes or until onion has browned and softened. Remove from skillet and cool for 10 minutes.

In a medium bowl, combine turkey and the onion mixture. Add the rest of the sausage ingredients, and mix with your hands until thoroughly blended.

Cook in the skillet over medium heat for 5-6 minutes, until the meat is cooked. Set aside to cool, then chop.

In a large bowl, combine broccoli, sausage, cheese, tomatoes, basil, oregano, onion powder, and salt.

In a medium bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffin cups and top with chives.

Bake for 15-20 minutes or until a wooden pick inserted in the center of a muffin comes out clean.