Turkey and Egg Muffins

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
  1. Grease muffin pans with avocado or coconut oil.
  2. Whisk eggs separately and then mix in with the vegetables and ground turkey.
  3. Bake in the oven at 350 F for 20-25 minutes or until fully cooked.
  4. Let cool and store in fridge for up to 5 days

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PAMELA E
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1 year ago

Oh I’m so gonna try this one