INGREDIENTS
For the sausage
1/4 lb ground turkey
1 clove garlic, minced
1/4 teaspoon ground sage
1/4 teaspoon dried thyme leaves
1/4 teaspoon cruhsed red pepper flakes
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
For the muffins
1 cup chopped cooked broccoli florets
1/2 cup dairy-free cheddar cheese shreds
5 large eggs
1/2 cup nut milk or gluten-free oat milk
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the oven 350 degrees. In a large bowl, mix the turkey, garlic, sage, thyme, crushed red pepper, salt, and black pepper using clean hands. In a nonstick skillet, heat the olive oil over medium-high heat. Add the turkey mixture and cook until the meat is no longer pink, breaking up the sausage into small pieces. Remove from the heat and set aside. For the muffins, line eight cups of standard twelve-cup muffin tin with foil cupcake liners, and lightly coat each liner with nonstick cooking spray. Divide the cooked sausage, broccoli, and cheese shreds evenly among the prepared cups. In a large glass measuring cup, whisk together the eggs, milk, and salt and pepper. Carefully pour some of the egg mixture into each cup. Bake the quiche muffins until puffed and set in the middle, about thirty minutes. Cool slightly before serving. Bake the quiche muffins until puffed and set in the middle, about thirty minutes. Cool slightly before serving. Tip: Muffins may be cooled and frozen for up to one month. To reheat, remove the foil liner and microwave and high power for one to two minutes or until heated through.
