Family. Fitness. Food. Fun.

Egg Turkey Muffin Recipe

Protein, anyone?

I often get tired of cooking (heh heh, what mom doesn’t?) and I am always on the lookout for ways to cut down my time in the kitchen. I mean, I LIKE to cook and I LIKE to provide nutritious food for my family, but sometimes I want to spend my time doing other things. And what’s wrong with efficiency anyway?

So I made this recipe the other day, thinking it would be easy to pop some leftover protein-packed muffins in the microwave for a quick snack the next day. In theory, yes…but these things were so popular they didn’t even last the whole night!!

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So here is the recipe I used. I will most likely double it next time!

6 whole eggs, lightly scrambled in a bowl
1/4 lb lean ground turkey, cooked (I cooked the whole pound and reserved the rest for tacos/spaghetti)
1 cup chopped kale/spinach/broccoli
1/4 cup chopped onions (optional)
Salt and pepper

With a fork, beat up the eggs in a bowl. Spray a muffin pan generously (this stuff sticks!!) Use a tablespoon to spoon the egg into the muffin slots, filling each slot about half full. I had enough egg to go in 8 muffin slots.

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Ignore those boiled eggs. Those were pre-cooking for breakfast. 😉

Then put a spoonful or two of the ground turkey into each slot with the egg. Add chopped onion and veggies as desired. Sprinkle with a little salt and pepper to taste and bake at 400 degrees for about 18 minutes.

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If the egg starts to brown around the edges, it is definitely done. I served mine with a little drizzle of Frank’s Buffalo Sauce on top. As the commercial says, “I put that sh*t on everything.” True story.

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