Recently I invested in a muffin pan, and let me say it is one the best $3.48 that I have spent in a while. The first thing I made in my new cooking toy was these egg and turkey muffins. I wanted to have a quick, and tasty high protein snack for the week. The thing I love about making these in a muffin pan is that I know exactly how much I am eating in one “muffin”.
Egg-Turkey-Spinach Muffin Recipe
servings: 12 muffin pan
nutrition: 120 calories per “muffin”
- 6 eggs
- 1 lb ground turkey
- 1/4 cup + 2 Tbsp milk
- frozen spinach
- 1/2 tbsp olive oil
- lime juice
spices for seasoning- all to your own taste preferences
- garlic powder
- onion powder
- dried basil
- red pepper
- Preheat oven to 350°.
- Cook the ground turkey in a skillet until browned and add desired spices while turkey is cooking. Once turkey is done cooking, set aside for later. *note: if cooked ground turkey is very greasy drain or pat down the excess oil if you desire.
- Evenly divide the 1/2 Tbsp of olive oil into the 12 muffin spots, so they are lightly greased.
- In a bowl whisk eggs and milk. I added lime juice for extra acidity and the next time I make this recipe I will probably add more spices, and possibly some sriracha sauce for extra flavor.
- Once eggs and milk and optional spices are fully combined, evenly divide the egg mixture into the 12 muffin places.
- Add the ground turkey, evenly distributing them into the 12 spots.
- Add desired amount of thawed frozen spinach to each muffin.
- Individually, mix each of the muffin spots so all ingredients are distributed evenly.
- Bake for approximately 20 minutes.
- Remove from oven and let cool.
*The next time I make this recipe I may also add sautéed onions or broccoli.
These muffins are great warmed up in the microwave and can be stored in the refrigerator for 4-5 days after making them. I love eating them cold with a bit of ketchup on top.