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, scallion, 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. Removed from oven. Use a butter knife to go around edges and pop out the egg cups. Enjoy!
Serving Size 1 muffin
Servings 6
- Amount Per Serving
- Calories 52
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 1g5%
- Sodium 86mg4%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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, scallion, 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. Removed from oven. Use a butter knife to go around edges and pop out the egg cups. Enjoy!
