Protein-packed savory egg muffins with lean turkey sausage, vegetables, and anti-inflammatory turmeric. Oven-baked in a 12-cup muffin tin, meal-prep and freezer friendly. Ingredients: - 10 large whole eggs - 2 cups (480 ml) liquid egg whites - 1 cup nonfat Greek yogurt (245 g) - 1 cup low-fat cottage cheese (226 g) - 2 cups chopped baby spinach (about 60 g) - 1 cup diced red bell pepper (about 150 g) - 1 cup sliced mushrooms (about 100 g) - 1 cup halved cherry tomatoes (about 150 g) - 8 oz (225 g) cooked lean turkey sausage crumbles, drained - 1/2 cup shredded part-skim mozzarella (56 g) - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp dried oregano - 1/2 tsp ground turmeric - 1/2 tsp black pepper - 3/4 tsp kosher salt - Nonstick cooking spray or 12 paper muffin liners Instructions: 1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly spray each cup with nonstick cooking spray 2. In a large bowl whisk together whole eggs, liquid egg whites, nonfat Greek yogurt, and low-fat cottage cheese until smooth and homogenous ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later! - @saffron.meal.hack