Ground Turkey and Egg Muffins
Our Ground Turkey and Egg Muffins are a protein-packed, grab-and-go breakfast featuring savory ground turkey, fresh bell peppers, mushrooms, onions, and tomatoes baked into fluffy egg muffins.
Prep Time
35 min
Total Time
35 min
Servings
4
Ingredients
Pantry
1 Tomato
1 Bell Pepper
1 Onion
Fridge and Freezer
12 Eggs
1 lb Ground Turkey, thawed
8 oz Mushrooms
Directions
Wash hands with soap and water. Wash and dry the vegetables. Peel and chop the onion. Wash and chop the tomato. Seed and chop the bell pepper.
Preheat the oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
In a skillet, heat cooking oil on medium heat and cook ground turkey until it has browned.
Crack 12 eggs into a large bowl and beat well, seasoning with salt and pepper, if desired.
Mix the vegetables and ground turkey into the bowl of eggs. Pour about ⅔ cup of the mixture into each cup of the muffin tin.
Bake in the oven for 25 minutes. Allow the muffins to cool for a few minutes before removing them from the tin. The recipe makes 4 servings, 1 serving = 3 muffins. Refrigerate leftovers within 2 hours.
<ul><li>See how to chop tomato here: https://www.youtube.com/watch?v=8BzCc0-E42k</li><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li><li>See how to cook ground meat here: https://www.youtube.com/watch?v=tk6YsxxlzXo</li></ul>