These gluten-free turkey and vegetable egg muffins offer a tasty and nutritious breakfast or snack. Comprising protein-rich eggs and turkey along with a variety of sautéed vegetables, these muffins are versatile enough to adapt to preferred ingredients. Simply mix eggs, cooked turkey, vegetables, and seasonings, then bake in muffin tins until perfectly set. Ideal for busy mornings or as a portable snack, they are dairy-free, gluten-free, and can be prepared in advance for quick convenience.

Ingredients

• 8 large eggs
• 1 cup cooked ground turkey
• 1 cup sautéed vegetables, such as bell peppers, spinach, and onions
• 1/2 cup shredded cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the eggs, cooked ground turkey, sautéed vegetables, shredded cheese, salt, and black pepper until well combined.
3. Grease a muffin tin with cooking spray or line with paper liners for easy removal.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each about three-quarters full.
5. Bake for 20 to 25 minutes or until the muffins are set and the tops are lightly golden.
6. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or store in an airtight container for future snacks.

Keywords: Easy, Healthy, High Protein, Breakfast, American

Spice Rack: Salt, Black Pepper

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