Ingredients:
3 lean breakfast turkey sausage links
5 egg whites
2 whole eggs
1/4 skim milk
salt and pepper, to taste
1/4 fresh chopped spinach
1/4 cup shredded sharp cheddar cheese
 

Directions:
Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat.  Cook until the sausage is brown all the way through. Cut the sausage into 1/2 inch pieces and set aside.
In a large mixing bowl, whisk together egg whites and eggs. Whisk in the milk and season with salt and pepper, to taste. Stir in the chopped spinach.
Grease 6 muffin tins cups with cooking spray or line with paper liners.  Pour egg mixture evenly into the muffin cups.
Distribute cheese and sausage equally between each muffin cup
Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from the oven and gently go around each egg with a butter knife. Serve warm.
NOTE: you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave
 
Serves six