Ingredients:
10 eggs
1/2 cup finely chopped raw broccoli
1/2 cup cooked ground turkey
Toppings: shredded cheddar cheese and fresh ground pepper
These are so easy to make and a perfect for little hands!
To make: heavily spray your muffin tin. Whisk 10 eggs. Go ahead and evenly distribute eggs into the cups about 1/2 way full. NOTE: You can add all ingredients into one bowl and then divide among the cups, however I find that it is easier to evenly distribute the ingredients by adding directly into the muffin tin.
Add additional toppings per taste preferences and what you have available. This is a great way to repurpose leftovers! Aim to add a vegetable. Our go-to combo is egg, turkey and broccoli. Add the cooked ground turkey and broccoli into the egg cup and stir. I tend to mince my broccoli, but you can chop any way you prefer it. The muffin tin should be no more than 2/3 full. I typically use about a half cup of broccoli and ground turkey. Add a sprinkle of shredded cheddar cheese and top with fresh ground pepper.
Currently, I divide the eggs between a regular muffin tin and a mini muffin tin so that I have some regular sized ones for my husband and some minis for my little boys. I find there is less food waste when the boys have a smaller portion size.
Bake at 350 degrees for 15-17 minutes or until egg appears to be set and the tops are golden brown.
These freeze great and are perfect for mornings you need to get breakfast on the table quickly. Just pop in the microwave for about 30 seconds or until warm throughout.
