Savoury Turkey Breakfast Sausage Egg Muffins
I’m all about making breakfast delicious AND easy for the week ahead so I created these Savoury Turkey Breakfast Sausage Egg Muffins that will do just the trick!
Filled with my favourite savoury ingredients like sweet potato, sage and spinach, the flavours complement the Turkey Breakfast Sausages perfectly to create a dish you’re sure to come back for.
I partnered with Lilydale Canada to bring you this delicious breakfast recipe that’s packed full of flavour and easy to make for the week ahead – certainly a dish worth celebrating!
Lilydale is celebrating 75 YEARS as a Canadian company. They originally started as an Alberta Farmers cooperative and today are Canada’s premier poultry provider. We eat a lot of chicken and turkey in our house and I like to know I can support our Canadian farmers by enjoying Lilydale products at home!
So with that in mind, I wanted to create a delicious dish with simple, seasonal flavours that you will keep coming back to. Plus, with the addition of Lilydale’s Turkey Breakfast Sausages, this recipe is really a match made in recipe heaven!
Making for a fun presentation, muffin tins are such a versatile piece of kitchen equipment and I especially love to use them for egg dishes. I find these Savoury Turkey Breakfast Sausage Egg Muffins appealing because it makes the dish instantly easy-to-handle for wherever your day takes you.
And with Autumn right around the corner, this combination of sweet potato, sage and Lilydale Turkey Breakfast Sausage will have you feeling all the fall feels. (And dare I say, this dish would be lovely for upcoming holidays too like Thanksgiving and Christmas breakfasts.)
Savoury Turkey Breakfast Sausage Egg Muffins
Ingredients
- 375 g package of Lilydale Turkey Breakfast Sausages
- 3 cups grated sweet potato about 1 medium sweet potato
- 1/2 tbsp fresh sage minced
- 1/4 tsp kosher salt
- pinch pepper
- 3/4 cup chopped spinach
- 8 large eggs
- 1/3 cup plain greek yogurt
- 1/2 cup shredded old cheddar cheese
- To serve: avocado arugula or hot sauce
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add in the garlic and onion and sauté for 5-7 minutes until they start to brown.
- Add in your frozen peas, salt and pepper and stir occasionally, for about 1 minute.
- Next, pour in the vegetable broth and turn the heat up to high for about 5 minutes until it comes to a boil.
- Remove the pot from the oven and let sit 5-10 minutes to cool slightly.
- Then, blend the soup in the pot using an immersion blender or in batches using a stand blender.
- Once the soup is blended, heat on medium-low in the pot for about 5 minutes, taste and add additional salt and pepper to your liking.
- Serve with a drizzle of greek yogurt, your favourite crackers or grilled cheese!
Notes
- Chicken tacos: serve chicken with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
- Chicken bowls: serve with rice, pickled onions and cilantro.
- Serve with grilled veggies and your favourite grain.
- Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
- Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!
These Savoury Turkey Breakfast Sausage Egg Muffins are an excellent way to meal-prep for the week and pair beautifully with avocado and arugula.
Or, they are easy to make and are sure to please a breakfast or brunch crowd if you’re entertaining!
Whichever way you enjoy these Savoury Turkey Breakfast Sausage Egg Muffins, I hope you love them!
Want more inspo for cooking with Lilydale!? Check out their delicious, premium chicken and turkey products.
Until the next cooking adventure,
Jess
I love egg muffins for a quick breakfast or even a workday lunch. I just pair one with an English muffin and some avocado, and I’m set. The addition of the turkey sausage is a great idea. I’ve had that brand before, but never thought to add them to my egg muffins! Definitely need to try it!
Love it Leanne! So delish paired with an english muffin & avocado for sure! The addition of the Lilydale sausage in the recipe takes the flavour to the next level – I hope you enjoy the recipe & thanks for stopping by the blog!
These egg muffins look scrumptious! Perfect for a hearty breakfast or brunch. I love your
use of sweet potatoes too, balancing the saltiness of breakfast sausages. Thanks for sharing!
Thanks for the recipe love Vicky! And you’ve hit it on the mark – the sweet potatoes and breakfast sausages are a match made in breakfast heaven!