YOUR SOLIN GENERATED RECIPE
Baked Egg and Veggie Muffins
Whisked eggs and lean ground turkey baked into savory muffins with vibrant bell peppers and spinach for a protein-packed, golden-brown start to your day.
INGREDIENTS
4 oz ground turkey
3 large eggs
0.5 cup liquid egg whites
0.5 cup baby spinach
0.25 cup red bell pepper
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp onion powder
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a standard 6-cup muffin tin with a small amount of olive oil.
Heat the teaspoon of olive oil in a non-stick skillet over medium heat and cook the ground turkey until fully browned and crumbled.
Stir the finely diced red bell pepper and baby spinach into the skillet, sautéing for about 2 minutes until the spinach is wilted and vibrant.
In a medium mixing bowl, whisk together the whole eggs, liquid egg whites, sea salt, black pepper, garlic powder, and onion powder until well combined.
Divide the cooked turkey and vegetable mixture evenly among the 6 prepared muffin cups.
Pour the whisked egg mixture over the turkey and vegetables in each cup, filling them about three-quarters of the way to the top.
Bake for 20-25 minutes until the muffins are firm in the center and have developed a beautiful golden-brown color on top.