Ingredients:

  • 6 large eggs (300g)
  • 1 cup low-fat cottage cheese (225g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/4 tsp garlic powder (1g)
  • 1 lb ground turkey sausage (450g)
  • 2 cups fresh baby spinach (60g)
  • 3/4 cup shredded sharp cheddar cheese (86g)
  • 1 tbsp olive oil (15ml)

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 lb ground turkey sausage, breaking it into small crumbles with a spatula until browned and fully cooked to an internal temperature of 165°F (74°C).
  2. Add 2 cups chopped fresh baby spinach to the skillet for the last 60 seconds of cooking, stirring just until the leaves wilt.
  3. Remove the skillet from heat and let the mixture cool slightly to prevent the eggs from scrambling prematurely.
  4. Place 6 large eggs, 1 cup low-fat cottage cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder into a blender.
  5. Pulse on high for 20-30 seconds until the mixture is completely smooth and slightly frothy.
  6. Preheat the oven to 350°F (180°C). Generously grease a 12-cup muffin tin or use silicone liners.
  7. Divide the cooked sausage and spinach evenly among the 12 muffin cups.
  8. Sprinkle 1 tablespoon of shredded sharp cheddar cheese into each cup.
  9. Pour the blended egg mixture over the fillings until each cup is about 3/4 full.
  10. Bake for 20-25 minutes, or until the centers are set and the edges are lightly golden, and an instant-read thermometer inserted into the center reads 160°F (71°C).