Ingredients
Makes 1 pan or 12 muffin bites · Keeps refrigerated up to 1 week
- 6 eggs (organic preferred)
- 5 nitrate-free turkey sausages, chopped
- 1 cup milk or milk alternative
- 2 tbsp cottage cheese
- 1 tbsp pure maple syrup
- 1 tsp olive oil
- ½ red, yellow, or green pepper, chopped
- ½ zucchini, chopped
- ½ cup mushrooms, chopped
- ½ cup arugula, finely chopped
- ¼ onion, chopped
- ¼ clove garlic, minced
- 1 tbsp fresh parsley or cilantro, chopped
- 2 tsp paprika
- 1 tsp sea salt
- 1 tsp ground pepper
Method
- Preheat oven to 325°F. Lightly oil an 8×8 baking pan or muffin tin.
- Toss the chopped sausages with maple syrup and sauté in a skillet over medium heat until lightly cooked. Set aside.
- In a large bowl, whisk eggs with milk, cottage cheese, paprika, salt, and pepper until combined.
- Add all chopped vegetables, garlic, and parsley to the bowl and stir together. Fold in the cooked sausage.
- Pour the mixture into the prepared pan or divide between muffin cups.
- Bake approximately 25 minutes, or until a toothpick inserted in the centre comes out clean.
- Slice into portions if using a pan. Store refrigerated for up to one week or freeze for longer storage.