Ingredients
6 large eggs
6 ounces ground turkey sausage
1 ripe avocado, mashed
1/2 red bell pepper, diced
1/4 cup shredded low-fat cheddar cheese
1 teaspoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Instructions
Preheat oven to 350°F (175°C). Grease 6 ramekins or muffin tin cups lightly with olive oil.
In a small bowl, mix together the mashed avocado, diced red bell pepper, and shredded cheese.
In a skillet over medium heat, cook the ground turkey sausage until fully browned and cooked through. Season with garlic powder, onion powder, salt, and pepper.
In each prepared ramekin, add a spoonful of the avocado-vegetable mixture, followed by spoonfuls of cooked turkey sausage.
Crack an egg into each ramekin and gently mix the yolk into the egg white or leave whole, depending on your desired doneness.
Bake for 20 minutes or until the eggs are fully set.
Let the egg cups cool slightly before serving.
Notes
For a fully portable option, wrap each cup in foil or parchment paper for breakfast on the go.
The turkey sausage can be pre-cooked and stored in the fridge for up to 2 days to save morning time.
For freezing, bake and cool completely before wrapping tightly and placing in the freezer for up to a month.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 egg cup
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 135mg