These cute little muffins pack a serious punch of protein thanks to the combination of turkey and eggs. Reheat these in the microwave for an energizing breakfast on the go.
Makes: 6 large muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 60g / 1/4 cup Crystal margarine, melted, plus extra for greasing
- 5 egg whites
- 2 whole eggs
- 60ml / 1/4 cup skim milk
- 200g / 3/4 cup turkey, cooked and diced
- 20g / 1/2 cup chopped spinach
- 30g / 1/4 cup sharp cheddar cheese grated, plus extra for topping
- salt and pepper to taste
Directions
1. Preheat oven to 350F(175C). In a medium skillet, heat the turkey on medium-high heat. Set aside.
2. In a large mixing bowl, whisk together eggs and egg whites. Add in the skim milk, ¼ cup of melted Crystal margarine, grated cheddar cheese, and season with salt and pepper to taste. Stir in chopped spinach.
3. Grease six muffin tin cups with Crystal margarine.
4. Distribute turkey evenly amongst the muffin cups.
5. Pour in egg mixture and sprinkle with extra grated cheese.
6. Bake for 20 minutes, or until centres are firm. Serve warm.
Chef Notes
- The egg muffins can be stored for 3 – 4 days in the fridge, and reheated as needed.
- For a no-meat option, try replacing the turkey with chopped mushrooms.
