Ditch the sugary cereals! 🍳 Dr. Gundry shares why breakfast should deliver healthy fats + greens — and reveals his simple “green egg sausage muffin” recipe that makes it easy to start your day the right way. ✅
Green Egg-Sausage Muffins
Makes 12 muffins | Prep: 15 min | Cook: 35 min
A savory, protein-packed muffin loaded with greens and flavorful sausage—perfect for breakfast, meal prep, or a healthy snack.
Ingredients:
1 lb Diestel Farms Turkey Italian Sausage or Turkey Chorizo (pastured turkey)
10 oz bag chopped organic frozen spinach or kale (or both)
5 pastured or omega-3 eggs
2 tbsp perilla oil or extra-virgin olive oil
2 cloves garlic (peeled) or 1 tsp garlic powder
2 tbsp Italian seasoning
2 tbsp dried minced onion
½ tsp sea salt
½ tsp cracked black pepper
Instructions:
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
Crumble sausage or chorizo into a nonstick skillet. Cook over medium-high heat, stirring frequently, until browned (8–10 minutes). Set aside.
Poke small holes in the spinach bag, microwave on high for 3 minutes, then carefully drain excess water.
In a blender, combine drained spinach, eggs, olive oil, garlic, Italian seasoning, onion, salt, and pepper. Blend until smooth, about 1 minute. Transfer to a large bowl.
Stir in the cooked sausage until fully combined.
Spoon mixture into muffin cups, filling just below the rim. Bake 30–35 minutes, until tops are golden brown. Let cool before removing from liners.
Optional Variations:
Vegetarian: Swap sausage for Quorn Grounds (no need to fry) and add 1 tsp fennel seeds.
Vegan: Replace eggs with 5 VeganEggs and use 1 block coarsely chopped tempeh for the sausage, plus 1 tsp fennel seeds.
