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Breakfast Muffins with Bacon and Sausage

Breakfast Casserole RecipePrepare to fall in love with breakfast again.  This breakfast casserole (or muffins) has completely changed my breakfast routine, and I know it will do the same for you. Try making it on a Sunday night and you'll a yummy meal for breakfast the entire week; unless someone in my family gets eats them first, but who can blame them it’s THAT good.  You can use an 8x8 pan or choose a muffin tray for easy individual servings.


  • 6 eggs
  • 4 oz. Shredded cheese
  • 4 oz. Ground Turkey
  • 8 oz. Fresh salsa (or simple diced tomatoes and green onions)
  • 4 oz sautéed bell pepper
  • Montreal steak seasoning
  • 6 slices uncured bacon, cooked and chopped
  • 1/4 tsp each: salt, pepper
  • Pinch garlic powder


  1. Brown the turkey with Montreal steak seasoning (this will make the turkey taste like sausage), crumbled.
  2. Cook 6 slices bacon until crisp and crumble (bacon is optional).
  3. In a mixing bowl whip together; eggs, bacon, cheese, spices, and ground turkey.  Gently stir in salsa and peppers. 
  4. For a casserole pour the mixture into an 8x8 pan sprayed with cooking spray. Bake casserole at 375 for 30-45 minutes.
  5. For breakfast muffins, coat 6 cups with cooking spray or line with muffin paper, bake for 25 minutes, or until knife inserted in center comes out clean.    

Servings Size: 6. 1 Muffin or 1/6 of the casserole replaces one protein serving, and one healthy fat serving (if you choose to add bacon). The vegetables are minimal, just reduce your lunch vegetable portion by 1 ounce to compensate.

Already seeing good results 2 weeks in. My MRC counselor is excellent and wonderful at explaining the menu and requirements


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