High Protein Egg Muffins with Kale and Ground Turkey
With this easy make ahead healthy recipe, there is no excuse for missing breakfast! You can make these egg muffin cups ahead of time and freeze in batches or split up in individual servings for each day of the week. Have children that are tired of eating cereal and want something different? Grab these ingredients the next time you are at the grocery store and make on meal prep day.
Preheat oven to 350 degrees Fahrenheit. Spray a nonstick muffin tin with nonstick cooking spray. Set aside.
Place ground turkey in pan and cook until brown. Drain and set aside.
Whisk the eggs in a bowl with seasoning.
Place kale, green onion, cheese, and turkey in each tin. Pour the egg mixture on top, leaving 1/4 inch from the top.
Place in oven and bake for 20 Minutes, or until a toothpick comes out clean. Remove from oven. Use a butter knife to go around edges and pop out the egg cups. Enjoy!
6 servings
1 muffin
- Amount per serving
- Calories52
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 1g5%
- Sodium 86mg4%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.3g2%
- Total Sugars 0.1g
- Protein 5.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 350 degrees Fahrenheit. Spray a nonstick muffin tin with nonstick cooking spray. Set aside.
Place ground turkey in pan and cook until brown. Drain and set aside.
Whisk the eggs in a bowl with seasoning.
Place kale, green onion, cheese, and turkey in each tin. Pour the egg mixture on top, leaving 1/4 inch from the top.
Place in oven and bake for 20 Minutes, or until a toothpick comes out clean. Remove from oven. Use a butter knife to go around edges and pop out the egg cups. Enjoy!
