Breakfast can be hard when everyone in the family is going in a different direction in the mornings! Remember that planning is key when it comes to breakfast. Try making large batches of egg muffins on Sunday and refrigerate and freeze them until you need them during the week.
- 1/2 pound ground turkey
- 1/2 red bell pepper chopped
- 1 clove garlic minced
- 3 Tablespoons green onion chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 2 cups liquid egg product
- 1/4 cup reduced fat, mexican blend cheese shredded
Servings: servings (2 "muffins")
- Wash your hands and clean your preparation area. Rinse any vegetables before sicing. Preheat the oven to 350 F. Coat a muffin tin with nonstick cooking spray.
- In a large skillet, sauté the ground turkey, bell pepper, garlic, and green onion until the turkey is fully cooked and reaches 165°F and vegetables are tender. Add the salt, pepper, cumin and chili powder; cook for 1-2 minutes. Remove from heat.
- In the muffin tin, evenly divide the turkey and vegetable mixture among 10 individual muffin cups.
- Pour the eggs evenly into the 10 stuffed cups. Top with cheese.
- Bake 20 minutes or until the eggs are set.
- Portion the egg muffins out into serving sizes and store in the refrigerator for 3-4 days or in the freezer up to 3 months. If frozen, thaw in the refrigerator the night before and heat in the microwave when ready to serve. Reheat to 165°F before eating.