Egg & Turkey Muffins

Egg cups baked with turkey slices and cheese.

Egg & Turkey Muffins

A healthy, protein-packed breakfast option:

These easy, protein-packed egg muffins are perfect for meal prep and on-the-go breakfasts. The combination of turkey and cheese adds richness, while the eggs provide a fluffy, satisfying texture.

Ingredients:

• 6 large eggs
• 6 slices turkey breast (deli meat or cooked turkey)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup milk (optional, for creamier texture)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh herbs (like parsley or chives), optional for garnish
• Olive oil or cooking spray for greasing

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or a light layer of olive oil.
2. Prepare the Muffin Cups: Line the muffin tin with a slice of turkey breast in each cup. You can either fold the turkey slices to fit the cup or layer them neatly around the edges.
3. Make the Egg Mixture: In a bowl, crack the eggs and beat them together. Add the milk, garlic powder, onion powder, salt, and pepper. Whisk until fully combined.
4. Fill the Muffin Tin: Pour the egg mixture into the muffin cups, filling each about 3/4 full. Top each with a sprinkle of shredded cheese.
5. Bake: Place the muffin tin in the oven and bake for 15-20 minutes, or until the eggs are fully set and lightly golden on top. You can test by inserting a toothpick – it should come out clean when the eggs are done.
6. Serve: Let the muffins cool for a few minutes, then gently remove them from the muffin tin. Garnish with fresh herbs if desired.

Tips & Variations :

• Use silicone muffin liners for easy removal.
• Add veggies like spinach, bell peppers, or mushrooms for extra nutrients.
• Store leftovers in the fridge for up to 4 days or freeze for a quick meal later.
• Reheat in the microwave for 30 seconds for a warm, delicious bite.

Enjoy your meal!