A friend and client wanted this recipe a couple days ago, and turned out they where huge hit so I would like to share the recipe. I will make these on my food prep days so I keep accountable throughout the week with my nutrition. I will grab these when I feel like munching and it takes the hunger away. These are super simple and satisfying! This recipe will make a little over 1 pan of muffins, and the serving size is 2 or 3. I will also eat these for breakfast if I’m super swamped with work! I hope these will help you as much as they help me keep myself accountable!
Ingredients:
1/4 cup onions, diced
1/4 cup cheddar cheese, I use Rice Cheese
1/2 cup fresh spinach, chopped
2 to 3 tablespoons fresh basil, diced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 large carton of egg whites
1/2 lb. ground turkey
(optional: turkey pepperoni, other meat of choice, or tofu)
Directions:
Preheat oven to 350 degrees. Spray muffin pan with coconut cooking spray or any non-stick spray.
In a skillet, cook turkey (or other protein choice) until cooked through and no longer pink. Make sure to break the sausage up into “crumb” size pieces.
In a medium bowl, combine cooked turkey, onions, shredded cheese, spinach, and basil. Set aside.
In a large bowl, whisk together eggs, salt and pepper. Add egg mixture to the sausage and veggie mixture and stir to combine.
Using a measuring cup or a ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim. I used about 1/4 to 1/3 cup in each cup.
Bake the egg muffins for 20 minutes or until eggs are set in the middle. Makes about 12 to 16 muffins.
Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days.