Ingredients
- 1.25lb Extra Lean Ground Turkey (Browned and Seasoned)
- 1 32oz Carton Egg Beaters
- 1 Sweet Potato (Cooked, skin removed)
- 2 Small Bell Peppers (Diced)
- 1 Cup Baby Portabella Mushrooms (Diced)
- 1 Cup Fresh Baby Spinach (Finely Chopped)
- 1 Cup Cooked Quinoa
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Make Ahead Breakfast Egg Muffins
Time: 10 minutes prep, 25 minutes cook
Servings: 30
Directions
- Preheat Oven to 450 degrees
- Line Muffin Pan with Aluminum Muffin Liners
- Mix all ingredients together (After cooking & Chopping) in large bowl.
- Add Salt and Pepper to taste
- Pour ingredients into muffin tins 3/4 full
- Bake 20 mins...depending on oven, may need to switch to Broil for additional 5 mins to light golden brown tops.
- To reheat- Microwave 30 secs per muffin, and you have a complete nutritious fast breakfast!
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Summary
These little "muffins" are adapted from a Clean Eating Recipe, this recipe is for 30 egg muffins, make ahead for the week! You can mix and match your favorite veggies...These are perfect for a healthy on the go breakfast and the ingredients pack a healthy punch of morning nutrition!
Reviews
September 19, 2011
Really great and healthful breakfast idea. However, I did find them to be a tad bland, despite seasoning the ground turkey fairly well. With five minutes left I "topped" the muffin with a bit of havarti and lots of salt and pepper. Next time I think I would mix in some salsa, add a lot more salt and pepper and maybe some hot sauce!1 replyI've cooked/tasted this recipe!This is a variation
Comments
September 13, 2011These look fantastic and different from anything I've ever made or eaten before. Saved to my try soon folder in my recipe box and will let you know how they are!1 reply
