Grab and Go Turkey Muffins

Clock Icon 40 minutes |
Servings: 12 |
Prep: 15 minutes |
Cook: 25 minutes

These protein-packed egg and ground turkey muffins are perfect for packing in lunches or for a quick breakfast on the go!

Ingredients

  • 1 ½ lbs ground turkey
  • 10 eggs
  • 1/4 cup (60 mL) milk
  • 1/4  cup (60 mL) water
  • 2 cups (500 mL) packed baby spinach
  • 1 cup (250 mL) peas (frozen and defrosted or pre-cooked)
  • 1 cup (250 mL) chopped broccoli (frozen and defrosted or pre-cooked)
  • 1 cup (250 mL) onion, finely chopped
  • 1 cup (250 mL) chopped cherry tomatoes
  • 1 tsp (5 mL) canola oil
  • Salt and pepper to taste
  • Non-stick cooking spray

Method

  1. Pre-heat oven to 350°F (180°C).
  2. Heat oil in a non-stick pan over medium heat.
  3. In a medium sauce pan, sauté ground turkey until cooked through. Season with salt and pepper to taste. Remove from pan and set aside to cool.
  4. In the same pan, add onions and sauté until translucent, 2-4 minutes.
  5. Add broccoli, peas and baby spinach. Cook until warmed through and spinach is wilted, 3 – 4 minutes.  Add salt and pepper to taste.
  6. Remove from heat.
  7. Whisk eggs together. Add water and milk.  Add salt and pepper to taste.
  8. Spray a 12-piece (or 2 X 6 piece) non-stick muffin pan generously with non-stick cooking spray.
  9. Divide cooked vegetables and turkey evenly among muffin cups.
  10. Divide cherry tomatoes evenly between each muffin cup.
  11. Equally divide egg mixture into each muffin cup leaving ½ cm of space at the top.
  12. Bake for 20-25 minutes until eggs are cooked through.
  13. Let cool slightly and then remove from muffin tins.
  14. Serve warm or at room temperature.

Tips

Recipe courtesy of Manitoba Turkey Producers, adapted from Turkey Farmers of Canada. All rights reserved.

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