Receta Make Ahead Breakfast Egg Muffins
These little "muffins" are adapted from a Clean Eating Recipe, this recipe is for 30 egg muffins, make ahead for the week! You can mix and match your favorite veggies...These are perfect for a healthy on the go breakfast and the ingredients pack a healthy punch of morning nutrition!
Ingredientes
- 1.25lb Extra Lean Ground Turkey (Browned and Seasoned)
- 1 32oz Carton Egg Beaters
- 1 Sweet Potato (Cooked, skin removed)
- 2 Small Bell Peppers (Diced)
- 1 Cup Baby Portabella Mushrooms (Diced)
- 1 Cup Fresh Baby Spinach (Finely Chopped)
- 1 Cup Cooked Quinoa
Direcciones
- Preheat Oven to 450 degrees
- Line Muffin Pan with Aluminum Muffin Liners
- Mix all ingredients together (After cooking & Chopping) in large bowl.
- Add Salt and Pepper to taste
- Pour ingredients into muffin tins 3/4 full
- Bake 20 mins...depending on oven, may need to switch to Broil for additional 5 mins to light golden brown tops.
- To reheat- Microwave 30 secs per muffin, and you have a complete nutritious fast breakfast!
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 65g | |
Recipe makes 30 servings | |
Calories 79 | |
Calories from Fat 26 | 33% |
Total Fat 2.93g | 4% |
Saturated Fat 0.67g | 3% |
Trans Fat 0.05g | |
Cholesterol 15mg | 5% |
Sodium 74mg | 3% |
Potassium 212mg | 6% |
Total Carbs 4.87g | 1% |
Dietary Fiber 0.6g | 2% |
Sugars 0.55g | 0% |
Protein 7.91g | 13% |