Southwestern Egg Cups
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Southwestern Egg Cups
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| Servings | Prep Time |
| 5servings (2 “muffins”) | 10minutes |
| Cook Time |
| 20minutes |
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Ingredients
- 1/2pound ground turkey
- 1/2 red bell pepperchopped
- 1clove garlicminced
- 3Tablespoons green onionchopped
- 1/4 teaspoon salt
- 1/4teaspoon pepper
- 1/4teaspoon cumin
- 1/4 teaspoon chili powder
- 2cups liquid egg product
- 1/4cup reduced fat, mexican blend cheeseshredded
Instructions
- 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.
Recipe Notes
