Turkey and Egg Muffins

2 Comments

March 1, 2017

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 🙂
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Eggs
Servings: 4
Author: Cathy Morenzie

Ingredients

  • 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

Instructions

  • 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
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Marilyn Morriss
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Marilyn Morriss
1 month ago

Should the ground turkey be cooked before adding to the egg mixture?

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PAMELA E
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PAMELA E
1 year ago

Oh I’m so gonna try this one

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