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Turkey Sausage and Spinach Egg-White Muffin
Melissa Hart

Turkey Sausage and Spinach Egg-White Muffin

Lean turkey sausage needs a little oil and a hard sear or it tastes steamed. Wilt the spinach dry before folding it into the egg whites; trapped water makes the muffin soggy. Feta gives the filling enough salt and sharpness without a heavy cheese layer.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz turkey breakfast sausage
  • 1 tsp olive oil
  • 2 cups baby spinach
  • 1 cup liquid egg whites
  • 1/2 tsp kosher salt divided
  • 1/4 tsp ground black pepper
  • 1/3 cup crumbled feta cheese
  • 4 whole-wheat English muffins split

Method
 

  1. Form the turkey sausage into four thin patties.
  2. Heat the olive oil in a skillet over medium heat and cook the patties for 4 to 5 minutes per side until browned and 165°F.
  3. Transfer the patties to a plate, add the spinach and cook for 2 minutes until wilted and dry.
  4. Pour in the egg whites, season with salt and black pepper, and fold slowly until set and 160°F.
  5. Divide the egg whites into four portions and sprinkle each with feta.
  6. Fill the toasted muffins with one turkey patty and one portion of spinach egg whites.