Turkey Sausage Cheddar Egg Muffins

Here's a Gluten-Free Grab 'n Go Great Starter!!

For the sausage:
1 T. EVOO
1/2 med. sweet* onion, finely chopped
1 clove garlic, minced
1/2 lb. ground turkey
 1 t. dried oregano, crumbled
1 t. fennel seeds
1 t. dried basil
1/2t. freshly* ground pepper
1 t. dried parsley
1/2 t. kosher*salt

For the muffins:
2 cups broccoli, finely chopped
1 cup shredded sharp cheddar
1/4 cup sun-dried tomatoes (soaked in oil), drained and finely chopped
1 t. dried basil
1/4 t. dried oregano
1/2 t. onion powder
1/2 t. kosher* salt
8 large eggs
1 T. chives

Preheat oven to 350. Grease a 12 cup muffin pan. In a med. skillet over med. heat, cook onion and garlic for 5 mins. or until onions have browned and softened. Remove from skillet and cool for 10 mins. In a med. bowl, combine turkey and the onion mixture. Add the rest of the sausage ingredients, and mix with your hands until thoroughly blended. Form patties of desire width and thickness (3" wide by 1/2" to 3/4" thick works well) by hand. Cook in the skillet over med. heat for eight mins. or until a thermometer inserted in the center registers 165 and the meat is no longer pink. Set aside to cool, then chop and crumble sausage into bite-size pieces. In a large bowl, combine broccoli, sausage, cheese, tomatoes, basil, oregano, onions powder, and salt. in a med. bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffins cups and top with chives. Bake for 30 mins. or until a wooden pick inserted in the center of a muffin comes out clean.

Get your PASSION back!!

Love,

MM