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Healthy, Clean Eating Recipes
This
recipe is super easy to put together, and can be made ahead for weekly
breakfasts. I
bake them up on Sunday. My best friend, and the world's greatest personal
trainer, Tab, taught me how to make these... you can easily vary the ingredients
to suit your tastes.
Egg Muffins
Makes 36 full sized muffins
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 (I use
crimini)
●
1/4 cup baby spinach (chiffanade)
●
1 cup cooked quinoa
●
1/4 cup cheddar cheese, shredded
(optional).
Directions
● Preheat oven to 350°
● Grease (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).
OPTIONS: Tab's 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.
Nutritional Data: as closely as I can figure it. This is per muffin.
