TURKEY-VEGGIE EGG MUFFIN RECIPE
Okay, these suckers are amazing! Not only are they delicious but they are ridiculously convenient to have around. I make a boat-load of these every weekend so I can eat them all week long. I store them in gallon-sized ziplock bags in the fridge and I can't get enough of them!
One muffin is packed with 11 grams of protein. And at 100 calories, you cannot beat it! These muffins make the perfect post-workout meal!
I don't know about you but my days are so busy. Time whizzes by and I find myself needing to eat with no time to prepare anything. There are many days I have these babies for breakfast AND lunch. I even pop a couple in my purse if I'm gonna be running errands or shopping. Just yesterday I made a Costco run with my mom and I filled my purse with these egg muffins and blueberry muffins!
Costco is an hour away from us so I knew we'd be gone a while, plus there's always a possibility of stopping other places. I always have food in my purse. I don't want to ever get caught off-guard somewhere and be starving and only have unhealthy food to choose from or to tempt me.
My hubs and little girls love these muffins too. I cannot keep them in the house! Yummy and healthy. You can't go wrong with that shiz ;)
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WHATCHU NEED:
1 lb GROUND TURKEY
12 EGGS
1 cup shredded MOZZARELLA CHEESE (or preferred cheese)
1/4 cup UNSWEETENED ALMOND MILK (or preferred milk)
1 cup RED PEPPER, finely chopped
1 cup MUSHROOMS, finely chopped
1/2 cup GREEN ONIONS (or reg. onion), finely sliced
3 Tbs organic dried PARSLEY
1 Tbs OLIVE OIL
1/2 tsp HIMALAYAN SALT or sea salt
1/4 tsp organic black ground PEPPER
SILICONE MUFFIN PANS OR regular MUFFIN PANS
PRO TIPS:
1. Instead of red peppers/mushrooms, YOU CAN USE 2 CUPS OF ANY DESIRED VEGGIE OR VEGGIE COMBO!
2. If you only want to make 12 muffins (or only have one muffin pan), you can reduce the number of eggs to EIGHT. Keep all other ingredient amounts the same. Muffins will be less eggy and more filled... but still DELICIOUS!
WHATCHU DO:
1. Preheat oven to 350 degrees. In a large skillet, cook ground turkey . Place in medium bowl, add mozzarella cheese, and set aside.
2. Heat olive oil in large skillet and add red pepper, mushrooms, and green onions. Cook for 5-6 minutes.
TIP!
You can SKIP Step 2 to save time! Veggies will be a little crunchier but still delicious! You would then omit olive oil from recipe.
3. While veggies are cooking, whisk eggs, milk, and parsley in a large bowl.
4. Add ground turkey, cheese and veggies to the egg mix and stir well.
5. Coat your muffin cups generously with cooking spray.
TIP:
*You can also opt to use silicone muffin pans for super easy cleanup. The muffins pop right out of the pan! I usually use my silicone pans for this recipe; however, my mom was borrowing them at the time of this food shoot. Btw, I ended up buying my mom her own since she didn't want to give mine back, lol.
Silicone Pan
6. Fill muffin cups almost to the top (they won't rise much at all).
7. Bake 20-25 minutes or until set.
TIPS:
You can substitute any veggies or cheeses that you like. You can also substitute turkey bacon pieces for the ground turkey. Experiment with several different combinations to find your favorites and to have a variety of choices. The combinations are endless.
If you make these muffins without the turkey (Mushroom Pepper Egg Muffins), they're only 73 calories each! You can have 5 of them for only 365 calories and 32 grams of protein! That's a hearty meal!
NUTRITION FACTS: Serving size = 1 Egg Muffin
105 CALORIES
5.6g FAT
0.7g CARBOHYDRATES
11g PROTEIN
Note: Nutritional information was calculated by using both a calorie calculator and actual labels from brands used. Nutritional information will vary depending on the brands/products you use. The nutritional data provided is to serve as an estimate. For exact accuracy, you will need to calculate using the information on your ingredient/product labels.
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*The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content in this article is for general information purposes only. I am not a doctor, nor am I a dietitian. Talk to your physician before making any changes in your diet or exercise regimen. The information found in this article is from various sources which include, but are not limited to, the sites listed above. I encourage you to do your own research and talk with your physician before making any changes in diet or exercise. What has worked for me may not work for you. This information in this article or on this website should never replace or serve as medical advice.
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