Grab and Go Turkey Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 ½ lbs Canadian turkey thighs
  • OR 3 cups cooked and chopped Canadian turkey meat
  • 10 eggs
  • ¼ cup milk
  • ¼ water
  • 2 cups packed baby spinach
  • 1 cup peas (frozen and defrosted or pre-cooked)
  • 1 cup chopped broccoli (frozen and defrosted or pre-cooked)
  • 1 cup onion, finely chopped
  • 1 cup chopped cherry tomatoes
  • 1 cup finely chopped or grated onion
  • 1 tsp olive oil
  • Salt and pepper to taste
  • Non-stick cooking spray
Instructions
  1. Pre-heat oven to 350°F (180°C).
  2. Heat oil in a non-stick pan over medium heat.
  3. If using cooked turkey, skip to step 5. If using uncooked turkey, slice turkey thighs into 1-inch strips. Season with salt and pepper to taste.
  4. Cook over medium heat until cooked through, 5 – 8 minutes. Remove from pan and set aside to cool. Once cooled, chop into chunks.
  5. Add onions to pan. Sauté until translucent, 2-4 minutes.
  6. Add broccoli, peas and baby spinach. Cook until warmed through and spinach is wilted, 3 – 4 minutes. Add salt and pepper to taste.
  7. Remove from heat.
  8. Whisk eggs together. Add water and milk. Add salt and pepper to taste.
  9. Spray a 12-piece (or 2 X 6 piece) non-stick muffin pan generously with non-stick cooking spray.
  10. Divide cooked vegetables evenly among muffin cups.
  11. Divide cherry tomatoes evenly between each muffin cup.
  12. Equally divide egg mixture into each muffin cup leaving ½ centimeter of space at the top.
  13. Bake for 20-25 minutes until eggs are cooked through.
  14. Let cool slightly and then remove from muffin tins.
  15. Serve warm or at room temperature.
  16. Tip: Batch-cook these muffin meals for lunches and snacks on the go and grab and run breakfasts throughout the week.
Recipe by Mom vs the Boys at https://momvstheboys.com/2018/03/grab-go-turkey-muffins/