Turkey & Egg Protein Muffin Cups
Servings
6
Servings
6
Ingredients
Instructions
  1. Start by preheating the oven to 350 degrees F and greasing a muffin tin with coconut oil.
  2. Next, add additional coconut oil to a large skillet over medium heat and brown the ground turkey. Once cooked, add the chopped onion, garlic, spinach, cumin, orgeano, salt, and pepper. Saute until the spinach starts to wilt, this should take 2-3 minutes. Remove from heat, and set aside.
  3. In a large bowl, crack the eggs, and whisk in the milk, cilantro, and shredded cheese. Stir in the ground turkey mixture.
  4. Pour the egg mixture into the muffin tins, filling 3/4 of the way full. Bake for about 20-25 minutes, or until the eggs are set.
  5. Store in the refrigerator, and reheat as an easy on-the-go snack.
  6. Tip: These muffins freeze well, so feel free to double or triple this recipe to freeze and reheat when you need a quick grab-and-go snack.