Instructions
Preheat your oven to 400ºF (176ºC) and grease a muffin pan with the oil. If you don't have the non-stick spray, just wipe the muffins pan with avocado oil.
In a pan over medium-high heat, cook the turkey until no longer pink, about 5 to 7 minutes. Break it up into little pieces as it cooks. Drain the excess drippings from the pan. Remove the pan from heat to let cool slightly. (If you cook an entire lb, you can use the remaining turkey in other recipes).
In a mixing bowl whisk the eggs together. Add the remaining ingredients and stir to combine.
Divide the egg mixture evenly into the muffin tins. Bake for 15-18 minutes until the egg is firm to the touch and just brown around the edges. Let the egg muffins cool slightly before removing them from the pan. Enjoy!
I like to serve them with salsa or hot sauce.
Ingredients
1 1/2 oz Avocado Oil Spray
4 oz Extra Lean Ground Turkey (one tube)
2 cups Baby Spinach (chopped)
8 Egg
1 tsp Sea Salt
1/2 Shallot (diced)
1/2 Red Bell Pepper (chopped, any color pepper works)
1 tbsp Hemp Seeds
1 tbsp Nutritional Yeast
1 tbsp Parsley (chopped)
Instructions
Preheat your oven to 400ºF (176ºC) and grease a muffin pan with the oil. If you don't have the non-stick spray, just wipe the muffins pan with avocado oil.
In a pan over medium-high heat, cook the turkey until no longer pink, about 5 to 7 minutes. Break it up into little pieces as it cooks. Drain the excess drippings from the pan. Remove the pan from heat to let cool slightly. (If you cook an entire lb, you can use the remaining turkey in other recipes).
In a mixing bowl whisk the eggs together. Add the remaining ingredients and stir to combine.
Divide the egg mixture evenly into the muffin tins. Bake for 15-18 minutes until the egg is firm to the touch and just brown around the edges. Let the egg muffins cool slightly before removing them from the pan. Enjoy!
I like to serve them with salsa or hot sauce.
