This below recipe is from Jamie Eason. It sounded so good and I love it that it is a quick grab and go breakfast!!! Enjoy!! Egg Muffins This recipe is super easy to put together, and can be made ahead for weekly breakfasts. I bake them up on Sunday to have throughout the week! You can easily vary the ingredients to suit your tastes. The Recipe. (makes 36)
Ingredients
- Egg Beaters - 32 oz carton (or use whole eggs)
- 1.25 lb ground turkey (one package), browned & seasoned (I use Mrs Dash, Garlic & Herb or Fiesta Lime) in 1 Tblsp of Coconut oil
- 1 sweet potato, baked (I microwave for 3 min), skin removed and diced
- 2 small peppers, diced
- ?1 green onion, chopped
- ?1 cup chopped mushrooms
- 1/4 cup baby spinach
- 1 cup cooked quinoa
- 1/4 cup 2% cheddar cheese, shredded (optional)
Instructions
Preheat oven to 350° Spray (I use coconut oil) muffin tins. (Or use muffin liners).?Mix all ingredients in a bowl. And fill muffin tins 3/4 full. Sprinkle with cheddar if desired.?Bake for 10-15 minutes, until knife comes out clean. Allow to cool. Muffins will "deflate" as they cool.Place muffins in baggies and toss in fridge. To reheat, microwave for 30 seconds (1 min. for 4 muffins).
Serving Size: 2-4 (each muffin contains less than 1 egg and about 100 calories).
Substitutions... the original recipe used Eggs & Canadian Bacon. You can add or remove veggies, or meats or seasonings as you like. You can add more Egg Beaters if you prefer a more egg-y muffin.
Serving Size: 2-4 (each muffin contains less than 1 egg and about 100 calories).
Substitutions... the original recipe used Eggs & Canadian Bacon. You can add or remove veggies, or meats or seasonings as you like. You can add more Egg Beaters if you prefer a more egg-y muffin.
