Turkey and Egg Muffins
These are called muffins only because they’re baked in muffin pans, but they’re really just mini-omelettes. It makes mornings very quick and easy, plus they look so cute 🙂
- 8 eggs
- 1/4 cup almond milk (or whole fat milk in a pinch)
- 1/2 pound ground turkey
- tbsp Choice of vegetables (peppers, mushrooms)
- avocado oil or coconut oil basting the muffin pans
- •Salt and pepper to taste
- 1/2 spanish onion
- Grease muffin pans with avocado or coconut oil.
- Whisk eggs separately and then mix in with the vegetables and ground turkey.
- Bake in the oven at 350 F for 20-25 minutes or until fully cooked.
- Let cool and store in fridge for up to 5 days
Oh I’m so gonna try this one