TURKEY & VEGGIE EGG MUFFINS
These are quickly becoming my favorite kind of muffin…
OK, not only are these Turkey Egg Muffins delicious – they’ve got even more protein than my original Savory Egg Muffins. Simple, great for meal prep, easy to grab on-the-go…what more could you ask for?!
I like to make about 12 muffins at a time, stick them in the fridge, and eat 2-3 at a time throughout the week. I hope you love them as much as I do!
Difficulty Level: Easy
Cook Time: 25 minutes
Serving Size: 12 muffins
What You'll Need:
12 extra large eggs (I use 6 whole eggs & 6 egg whites only)
1/3-pound organic ground turkey
Veggies of your choice. You'll need enough to fill the bottom of each cup in the muffin tin. I used tomatoes and eggplant
Drizzle of avocado oil (or oil of your choice) to grill the turkey
Spices & herbs of your choice (I like rosemary, garlic salt & pepper)
Girl, make life easy and get some muffin tin cups. These will save SO much time in the clean-up process.
Preheat oven to 350 degrees Fahrenheit.
Place cups in the muffin tin.
Chop vegetables and place in the bottom of each cup of the muffin tin.
Heat avocado oil in pan over medium heat. Add turkey and grill until mostly cooked with just a little pink color left.
Place nearly-cooked turkey in each cup of the muffin tin with the veggies.
Crack 12 eggs into a bowl & stir using a fork or whisk. I used 1/2 whole eggs, 1/2 egg whites only.
Mix your choice of spices & herbs in with the eggs.
Pour eggs into muffin cups until each cup is about 3/4 full.
Place muffin tin in the oven & bake for 20-25 min.
Remove muffins from the oven & let cool for ~5 min.
Serve or refrigerate for up to a week. I recommend heating these before you eat them.
Let me see your version of these! Be sure to post them to Insta using the hashtag #HMBgirl. Enjoy!